Eggplant Rollups (version II)

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2 medium eggplants (sliced about 1/8 inch thick)
fresh chopped parsley
1/2 cup grated romano cheese
olive oil
1/3 cup shredded fontina cheese
fresh sweet basil
1 pound ricotta cheese
2 ounces chopped toasted pignole nuts
1 egg
1 - 15 ounce can crushed tomatoes
white pepper, to taste

Pre-heat oven at 375 degrees.

Dip eggplant in olive oil until lightly coated and place on baking sheet.  Place in oven for about 15 minutes or until eggplant is soft and slightly golden.

Meanwhile, put ricotta, egg, nuts and Romano cheese in a mixer and whip until creamy. Stir in Fontina cheese, parsley and white pepper. Put a dab of the filling in the center of each eggplant slice and roll slightly. Place rolls side by side in Pyrex baking dish. Cover with crushed tomatoes and a little more Romano cheese. 

Place in oven for about 20 minutes until heated thoroughly. Garnish with fresh basil and serve. Makes about 30 rollups. (These can be prepared ahead of time, even frozen, however, do not put the crushed tomatoes on them until you are ready to bake them.)

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