Eggplant Rollatini
2 large Eggplant
1 c Ricotta cheese
1 Tbsp minced Garlic
2 Eggs
Salt and Pepper
8 -10 Basil leaves [fresh]
1/4 c grated Parmesan
Spaghetti sauce or marinara sauce (I used Ragu with Garlic, Onion, and Tomato)
Mix together Ricotta cheese, 1/4 cup grated Parmesan, fresh minced garlic, eggs, salt and pepper. Stack the basil leaves on top of each other and roll them up into a roll. Then slice it several times with a knife to mince the basil. Let this mixture set while you prepare the eggplant.
Cut the eggplant in half first, and then make quarter-inch slices of those, trimming off the thick-skinned sides, and the spiky, green top. Sprinkle the eggplant with salt on both sides and allow them sit for 10-15 minutes. Wash the salt off, and then grill the slices: about two minutes per side, blackening that whiteness with bars of smoky flavor.
Cut the slices in half crossways. Spoon some of the cheese mixture into each slice of eggplant, and place the other half on top of it like a sandwich. Place each one into a baking dish. Spoon your favorite spaghetti sauce or marinara sauce on each one. Sprinkle a bit of grated Parmesan on top and then bake it at 350° for about 20 minutes in a covered nonstick casserole dish.
Enjoy!
