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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This 4 person meal only costs $10 to make! A yummy and versatile dish. You can use zucchini if you do not have eggplant on hand. Everyday with Rachel Ray. Ingredients:
1 large eggplant, cut lengthwise into 8 slices (about 1 3/4 pounds) |
salt and pepper |
4 large eggs |
3/4 cup pesto sauce |
2 1/2 cups breadcrumbs |
6 tablespoons extra virgin olive oil |
3/4 cup ricotta cheese |
1/3 cup grated pecorino romano cheese |
1 cup marinara sauce |
Directions:
1. Season the eggplant with salt and pepper.
2. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto.
3. Pour the bread crumbs onto a large plate.
4. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
5. Preheat the oven to 350 degrees.
6. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat.
7. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil.
8. Transfer the eggplant to a paper-towel-lined baking sheet.
9. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romanco cheese; season with salt and pepper.
10. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture.
11. Roll up each slice.
12. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
13. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer.
14. Serve the roll0ups with the sauce and remaining pecorino.
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