Eggplant Rollatini

Erica Sommermann

ingredients

3 medium-sized eggplants (about 4 lbs.)
Extra-virgin olive oil, for cooking
Sea salt and freshly ground black pepper
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
20 basil leaves, chiffonaded
2 cups fresh tomato sauce, recipe follows

directions

1
Preheat oven to 450°F with rack in lowest position. Cut the 2 ends off the eggplant, then cut the eggplants lengthwise, into 1/2-inch thick slices. Brush both sides with olive oil and season with salt. Bake on an oiled baking sheet, turning once, until golden and tender, 20 minutes. Allow slices to cool. Reduce oven temperature to 375 degrees F.
2
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Gently incorporate mozzarella, 3 tablespoons of Parmesan cheese, salt and pepper to taste, and basil.
3
Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes.
4
Simple Tomato Sauce
5
* 1/2 cup extra-virgin olive oil
6
* 1 small onion, chopped
7
* 2 cloves garlic, chopped
8
* 1/2 stalk celery, chopped
9
* 1 carrot, chopped
10
* Sea salt and freshly ground black pepper
11
* 2 (32-ounce) cans crushed tomatoes
12
* 2 dried bay leaves
13
In a large pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. Blend tomato sauce with an immersion stick blender.