I had a handful of Asian eggplants to use this week. I decided that a recipe calling for a lot of cheese probably couldn't be the wrong choice. The creamery got some good business from me again!
-3 Asian eggplants
-olive oil
-salt and pepper
-1 c. fresh ricotta
-1/2 c. grated or finely chopped mozzarella
-2 T. grated parmesan
-1/4 t. red pepper flakes
-several sprigs fresh oregano
-1 1/2 c. marinara sauce
1. Slice the eggplant lengthwise into 1/4 inch slices. Spread the slices on a baking sheet, brushing both sides with olive oil and seasoning with salt. Bake at 450* F for 10 minutes, turn the slices over, and bake for an additional 5 minutes.
2. Combine ricotta, mozzarella, parmesan, red pepper flakes, and some of the oregano in a medium bowl. Season with salt and pepper.
3. Pour enough marinara in a baking dish to cover the bottom. Place a spoonful of the cheese mixture at the end of each slice of eggplant, roll, and place in the baking dish with the open edge down. Spoon the remaining marinara around the rolls, sprinkle with additional parmesan and the remaining oregano. Bake for 20 minutes at 350* F.
I thought this was excellent! I'm pretty much guaranteed to love anything with cheese and marinara, and this was no exception. It was easy to put together, so there's a good chance all the eggplants I get in the coming weeks will share a similar fate...
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