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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This vegetarian eggplant entree features thin slices of eggplant filled with an herbed cheese mixture and a tomato sauce and cheesey topping. Ingredients:
1 tablespoon extra-virgin olive oil |
2 pounds tomatoes, seeded and coarsely chopped (about 3 large) |
1/2 teaspoon kosher salt, divided |
4 garlic cloves, crushed and divided |
12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium) |
1/4 teaspoon freshly ground black pepper |
cooking spray |
2 tablespoons pine nuts, lightly toasted |
1 ounce whole-wheat french bread, toasted and torn into pieces |
8 ounces part-skim ricotta cheese |
1 teaspoon grated lemon rind |
1 large egg |
3/4 cup chopped fresh basil leaves, divided |
2 ounces parmigiano-reggiano cheese, grated (about 1/2 cup) and divided |
Directions:
1. Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.
2. Preheat broiler to high.
3. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.
4. Preheat oven to 375°.
5. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.
6. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.
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