Confetti Cheese Rotolo with Seasoned Eggplant
Pam
ingredients
Rotolo- 2 ears fresh corn, shucked
- 8 lasagna noodles, cooked al dente and drained
- 2 tbsp. olive oil
- 1 cup coarsely chopped mushrooms
- 1/2 cup sliced green onions
- 1/2 cup shopped carrot
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 tbsp. olive oil
- 1 cup chopped onions
- 6 cloves garlic, minced
- 3/4 cup canned vegetable broth
- 1/2 cup minced parsley
- 2 tsp. sugar
- 3/4 tsp. dried basil
- 3/4 tsp. dried tarragon
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
directions
Rotolo
- 1
Set cooked and drained lasagna noodles aside.
- 2
Heat oil in large skillet over medium heat until hot. Add corn, mushrooms, onions, carrot, bell pepper, garlic and basil; cook and stir 8 minutes or until tender. Cool.
- 3
Process cheeses, egg, salt and black pepper in food processor until smooth; add vegetables and process using on/off pulsing action until vegetables are finely chopped.
- 4
Preheat oven to 350°. Spread about 1/2 cup cheese mixture on each lasagna noodle; roll up and place, seam side down in 11x17-inch baking pan. repeat with remaining noodles and cheese mixture.
- 5
Loosely cover pan with foil. Bake 35 to 40 minutes or until heated through.
- 6
Meanwhile, prepare Seasoned Eggplant.
- 7
Remove rotolo from oven and let stand 5 to 10 minutes. Cut each rotolo into halves, if desired. Serve with Seasoned Eggplant.
Seasoned Eggplant
- 1
Heat oil in large skillet over medium heat until hot. Add eggplant, onions and garlic; cook and stir 10 minutes or until vegetables are tender.
- 2
Add remaining ingredients; cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed.
Source: Cooking Class
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