Eggplant Rollatini with a Grilled Tomato Sauce
Eggplant Rollatini with Grilled Tomato Sauce – Serves 4 to 6
1 Eggplant (12-inch length)
2 Eggs (get these at the Farmers Market too!)
1 cup Flour (many gluten-free all-purpose options out there as well)
1 TBS Salt
2 tsp White Ground Pepper
1 cup Olive Oil
Peel Eggplant, if desired. Slice lenghtwise in 1/8-inch thick slices. Beat Eggs with 2 TBS water. Set aside. Heat oil in large sauté pan on medium heat. In a large bowl, mix Flour with Salt and Pepper. Dredge Eggplant in Flour, coating both sides. then do same in Egg mixture. Drop in heated Olive Oil in pan and sauté 3 minutes on each side until golden brown. Place cooked Eggplant on a baking sheet covered with absorbant paper like paper towel or brown paper grocery bags. Let cool.
2 cups Ricotta Cheese
1/2 cup grated Grana Padano
1/2 cup Basil, chiffonade
Salt and Pepper to taste
Mix all together well. Place even portions of cheese mixture on each slice’s skinny end, covering about 2/3 of each piece. Roll up from skinny end to wider end. Place in baking pan.
For Sauce (Same recipe as a few weeks ago, but awesome to know how to make as it can compliment so many foods):
4 good-sized Plum Tomatoes
1/4 C Extra Virgin Olive Oil
1 TBS Rice Wine Vinegar
Sea Salt and Pepper to taste
To make sauce, cut Tomatoes in half horizontally, so you have two “roundish” halves. Scoop out seeds. Brush with olive oil, season with Salt and Pepper, and grill flesh side down (skin side up) for 4-5 minutes until really dark, but not burnt. Remove intact from grill. Place Tomatoes in a blender with 1/8 C of the Olive Oil and puree, adding Rice Wine Vinegar as it blends. Check seasoning, adding more Salt and Pepper, if necessary.
Cook in a preheated 350°F oven for 1/2 hour. Pour sauce over Rollatini for last 5 minutes of cooking. Place on platter, top with more cheese, if desired, and serve.