Recipe shared by guest, Chris Fennimore
Ingredients:
2 Globe eggplants
Olive oil
Salt
15 ounces Ricotta cheese
1 Egg
1/2 cup Grated Romano cheese (such as Locatelli), divided
2 tablespoons Freshly chopped parsley
6-8 Mozzarella sticks, cut in half lengthwise
2 cups Spaghetti sauce
Instructions:
Preheat oven to 400°F. Line a half sheet pan with parchment paper.
To prepare the eggplant, begin by slicing off the top and bottom ends, then setting the eggplant upright, slice downward from top to bottom making 1/4 inch thick slices, similar to a lasagna noodle shape. Using a pastry brush, coat each side of all eggplant slices with olive oil, season lightly with salt and place on the parchment lined sheet pan. Bake eggplant slices until they begin to brown, then remove from oven and let cool. Reduce oven temperature to 375°F.
Meanwhile, combine ricotta cheese with one egg, the parsley and 1/4 cup of the grated Romano cheese.
Spoon a dollop of the ricotta mixture at the short end of an eggplant slice. Lay one of the mozzarella stick pieces on top of the ricotta and roll the eggplant to form a rollatini. Place the rolled eggplant seam side down in a 9x13 inch baking pan that has been lightly greased with olive oil. Continue the process until the pan is filled with the remaining eggplant rollatini. Pour spaghetti sauce over rollatini pieces, not covering completely. Top with remaining grated Romano cheese. Bake in a 375°F oven for 30 to 35 minutes. Enjoy!
Recipe shared by guest, Chris Fennimore.
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