Eggplant Rollatini with Four Cheeses

Serves 4

This dish can be prepared up to one day in advance, kept in the refrigerator, and popped into the oven at the last minute. Substitute any good melting cheeses for the ones listed. Serve with an arugula salad and garlic bread.

ingredients

2 medium eggplants, stem ends trimmed off
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
3/4 cup freshly grated Parmigiano-Reggiano
1/2 cup coarsely grated mozzarella cheese
1/2 cup coarsley grated Italian fontina cheese
1/2 cup whole-milk ricotta cheese
2 cups jarred marinara sauce
1/4 cup chopped fresh herbs (parsley or basil) for garnish

directions

1
Preheat oven to 375. Cut the eggplant lengthwise into 8 slices. Brush both sides of the slices with the oil and season with salt and pepper. Arrange in one layer on 2 large sheet pans. Bake until tender and golden, about 20 minutes. Remove from the oven and carefully turn the slices over. Cool on the baking sheets.
2
Combine the cheeses in a small bowl and stir with a fork until well mixed. Season with salt and pepper. Divide the cheese mixture into 8 equal portions. Mound one portion of the mixture on a short side of each eggplant slice. Roll up the eggplant slices to enclose the mixture. Arrange the rolled slices in a shallow casserole or gratin dish seam side down, tightly packed in one layer. Pour on the tomato sauce and bake until the sauce is bubbly and the cheese is melted, about 30 minutes. Top each portion with some fresh herbs and serve hot.

Source: Dana