Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 20 basil leaves, chiffonaded; 2 kilograms crushed tomatoes; 1 carrot, chopped; 1 stalk celery, chopped; 2 dried bay leaves; 3 mediums eggplants (about 4 pounds total); 2 larges eggs, lightly beaten; 2 cloves garlic, chopped; 118 milliliters extra-virgin olive oil; 6 servings Extra-virgin olive oil, for drizzling; 1 small onion, chopped; 8 Tbsps grated Parmesan; 3 Tbsps toasted pine nuts; 907 grams ricotta cheese; 6 servings Sea salt and freshly ground black pepper; 118 milliliters shredded mozzarella; 4 Tbsps unsalted butter, optional

Eggplant Rollatini is a gluten free and primal main course. This recipe serves 6. One serving contains 890 calories, 32g of protein, and 69g of fat. This recipe covers 40% of your daily requirements of vitamins and minerals. Head to the store and pick up mozzarella, tomatoes, sea salt and pepper, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the grill pan and preheat the oven to 375 degrees F.

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Grill Pan

Oven

Place a rack over a large baking sheet.

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Baking Sheet

Cut the 2 ends off the eggplant.

Ingredients you will need

Eggplant

Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack.

Ingredients you will need

Eggplant

Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side.

Ingredients you will need

Eggplant

Vegetable

Salt

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Grill Pan

Grill

Remove slices from the grill pan and allow to cool.

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Grill Pan

In a large bowl, beat eggs until lightly scrambled.

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Egg

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Bowl

Mix the ricotta in with the egg.

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Ricotta Cheese

Egg

Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

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Parmesan

Mozzarella

Pine Nuts

Basil

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.

Ingredients you will need

Eggplant

Cheese

Roll

Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper.

Ingredients you will need

Salt And Pepper