One skillet eggplant rolls
This vegetarian-inspired skillet is made with eggplant, ricotta, grape tomatoes, and basil.
YIELDS
3
TO
5
Ingredients
- 2 eggplants, cut lengthwise 1/4 inch thick slices and salted and rinsed
- 1 cup ricotta or (soft tofu for vegans)
- 1/2 cup fresh basil leaves, thinly sliced
- 1 cup grape/cherry tomatoes (cut in half if large)
- 1 onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 1/2 cup tomato sauce
- 1/4 cup olive oil
- Salt and black pepper, to taste
- More basil leaves, for garnish
- 1/4 cup pecorino/parmesan cheese grated
Directions
- Make sure the eggplant has been salted and rinsed for at least 10 minutes before starting to draw out the bitterness.
- Then in a large skillet gently sauté the eggplant for 30 seconds on each side. Set on a rack to cool.
- While the eggplant is cooling stir together ricotta, chopped basil, and half the cherry tomatoes and season with salt and pepper.
- Lay two tablespoons of cheese mixture at the bottom end of one eggplant and roll and secure with a toothpick. Set aside. NOTE: There should be 10 to 12 rolls.
- Sauté the onion and garlic in the same skillet until soft and then add the tomato sauce. Turn the heat to low.
- Place the eggplant cheese rolls into the tomato onion sauce. Cover with the grated pecorino cheese.
- Put a lid on it and cook on top of the stove on low for 10 minutes. Bake at 400°F until the cheese is melted. Top with fresh basil and serve. Enjoy!
