Ingredients
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2 cups homemade or good quality store-bough tomato sauce
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1 1/2 cups your choice of filling: meat, risotto, cheese
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eggplant
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2 large eggplants
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Olive oil for brushing
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garnish: 5-6 leaves of fresh basil
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1/2 cup mozzarella cheese, grated
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1/2 cup parmesan cheese (Parmiggiano-Reggiano)
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garnish: 5-6 fresh basil leaves
Directions
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1
Done
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eggplantPreheat oven to 350F. |
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2
Done
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Slice the ends off of the eggplant. Slice the eggplant into 1/4-inch lengthwise slices (long slices, not circles), about 6 slices total per eggplant. |
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3
Done
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If the eggplant has a lot of seeds, it most likely will be bitter. Therefore is it best to salt. If there are not many seeds you can skip this step. Liberally salt the slices and transfer them into a colander for about 1 hour. Rinse the salt off the eggplant and press with paper towels to dry. |
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4
Done
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Heat a skillet on the stove with high heat. Brush both sides of the eggplant liberally with olive oil and sprinkle with salt and pepper. Cook for 2-3 minutes on both sides until the eggplant is soft. |
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5
Done
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Remove the eggplant once cooked and place on a large baking sheet to cool. You can also refrigerate for up to one day until ready to use. Remove an hour before assembling. |
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6
Done
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putting togetherPlace half of the tomato sauce (about 1 cup) on the bottom of a medium baking dish. |
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7
Done
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Add a few spoonfuls of the cooled beef, risotto or cheese on top of an eggplant slice, roll the eggplant up and place seam side down in baking dish. Repeat, and tuck each roll tightly together. |
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8
Done
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Pour over about another 1 cup of tomato sauce. |
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9
Done
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Sprinkle with grated mozzarella and parmesan cheese over the sauce and eggplant, and place in oven for 25 minutes until cheese are bubbling. |
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10
Done
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Serve alone or with a fresh green salad. |
