Eggplant is a most versatile summer ingredient, and while there are a million different excellent recipes on preparing it, one of our favorite recipes involves grilling and/or baking. Packing on the flavors and aromas imparted by subtle herbs and seasonings, eggplant is a terrific way to add substance and content to your family's summer meals.
The addition of creamy ricotta makes this particular preparation a bit more filling without being any heavier. Fluffy filling, a dreamy fresh tomato sauce, and select seasonal herbs guarantee a winning combination every time, especially by using top-notch local fresh ingredients from your area farmer's market.
A perfect summer meal to pull together, your dinner table will be the hopping place this summer when you pull together this lovely eggplant recipe. Taste bud treats ahead!
Prepare and grill the eggplant
Preheat grilling pan on a high flame, or the oven grill on medium/low heat. Slice eggplant thinly preferably using a mandoline to slice to 1/4 (6mm) thickness.
Grill eggplant on both sides until browned. Sprinkle with salt, and set aside.
Prepare the filling and roll eggplant
Mix Ricotta cheese with olive oil, salt, pepper, grated Parmesan cheese, and minced basil to taste (fresh or dried) or chives. Spread the mix over each slice of grilled eggplant, and gently roll up. Eggplant shapes should hold on their own, if they tend to open back up, you can close each rolled eggplant segment with a wooden toothpick to close ends together.
Prepare the tomato sauce
Coat medium sauce pot with a layer of extra-virgin olive oil, and heat over medium flame. Peel and finely mince garlic, set aside.
While oil is heating, blend canned tomatoes quickly with an immersion blender (or use a standard blender), and when oil is shimmering, add minced garlic to sauce pot. When fragrant (should be about 30 seconds), carefully add blended tomatoes to sauce pot.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Bake the eggplant and finish dish
Take eggplant rolls and arrange in oven-safe baking dish. Preheat oven to 205C.
When tomato sauce is complete and slightly cooled, spread over eggplant rolls. Top with additional grated Parmesan cheese, and a drizzle of extra-virgin olive oil. Finish with cheese and olive oil. Place dish into preheated oven, and bake until cheese has melted over the top.
Serve with cleaned basil leaves and another drizzle of olive oil on top.
75 minutes 7 ingredients 292 kCal