Sunday, August 28, 2011

Grilled Eggplant Rollatini with Sun-dried Tomatoes


What a fantastic day.  Sunday, perhaps my favorite day if I had to pick one.  We love to get most of our chores done the rest of the week so we can spend Sunday embracing the things that are important to us.  It is a day centered around faith, family, friends and food.  What a wonderful way to spend a day.  Lazy and relaxing, enjoying a fantastic meal together.  It makes me think of old television shows and movies.  So, I think it is fitting to Christen today "Family Time".

Today I bring you a perfect family dish.  This eggplant rollatini is destined to sit atop a beautifully set table and passed around in the midst of fabulous conversation, perfect for "Family Time" celebration.

Enjoy the flavors with melted mozzarella, baked ricotta, sun-dried tomatoes giving a deep tomato flavor.  Serve it on top of angel hair pasta for a fabulous meal.

Buon Appetito!



Yield: 6-8
Author: Donna Elick
Eggplant Rollatini with Sun-dried Tomatoes

Eggplant Rollatini with Sun-dried Tomatoes

Today I bring you a perfect family dish. This eggplant rollatini is destined to sit atop a beautifully set table and passed around in the midst of fabulous conversation, perfect for "Family Time" celebration.
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 3 medium eggplant, ends removed and sliced lengthwise 1/2” thick
  • olive oil in a sprayer bottle
  • salt
  • 16 ounces whole milk ricotta
  • 1 large egg, lightly beaten
  • 2 cups (8 ounces) shredded mozzarella, divided
  • 1/2 cup shredded parmesan cheese
  • 16 sun-dried tomatoes packed in olive oil, chopped
  • 1/4 cup fresh chopped basil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups your favorite tomato sauce

Instructions

  1. Preheat oven to 350°F.
  2. Place eggplant on a baking sheet. Lightly salt both side. Allow the eggplant to "sweat" for 10-15 minutes. This process allows the excess moisture and bitterness to escape. Rinse the salt off the eggplant and pat dry with a paper towel.
  3. Spray the eggplant with olive oil and sprinkle with salt. Place face down on preheated grill pan. Spray the other side of the eggplant with olive oil and sprinkle with salt.
  4. Grill each side until golden brown, about 3-5 minutes. Remove to a cooling rack.
  5. In a medium bowl combine ricotta, egg, 1/2 cup mozzarella cheese (reserve the remaining 1 1/2 cups), parmesan cheese, sun-dried tomatoes, basil, salt and pepper. Stir until well combined.
  6. Lay cooled eggplant on your cutting board. Add a 2 tablespoon scoop of ricotta mixture on top.
  7. Roll eggplant tightly closed and place seam side down in a greased 9x13 baking dish. Continue until all rollatini are in the baking dish.
  8. Pour sauce over top of the baking dish. Sprinkle the remaining mozzarella cheese on top.
  9. Bake for 15-20 minutes, until cheese is melted and lightly browned.
  10. Garnish the baking dish with fresh chopped parsley and Parmesan cheese.
  11. Serve and enjoy!


 


 





8 comments:

  1. Interesting use of subdried tomatoes;)Dish looks so pretty;)

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  2. This sounds delicious, Donna.

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  3. I tried this once and wasn't as successful as you -- my eggplant was bitter, despite salting. I'll try again because these look so darn delicious!

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  4. completely and shamelessly drooling over this - love the pictorial :) super tempting post -bookmarking to try

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  5. Mhh those rolls for themselves would make great appetizers already. Divine!

    Tobias

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  6. Soooooo delicious! I actually have 3 eggplants in my house, right now!!! Must make for dinner!

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  7. What a gorgeous dish! Definitely would keep my little family happy =)

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