I have a serious addiction to reading the comments on Boston.com, expressing my views and then getting in a fight with a conservative. Hiding behind a computer screen, and being able to freely express oneself brings out some scary aspects of human nature, but I digress. Occasionally, Boston.com has something good to offer, and this recipe was one. It was super easy to make. I made it with my marinara sauce recipe, or you can use the one in the recipe below.
- 2 medium eggplant
- 2T olive oil
- 2 cloves of garlic, thinly sliced
- 1 can whole peeled tomatoes, crushed by hand into a bowl
- 1 cup ricotta
- 3/4 cup grated parmesan
- 1 egg
- a pinch of nutmeg
- 2T fresh chopped parsley
- Extra parmesan for sprinkling
1. Set the oven at 425. Brush 2 rimmed baking sheets with oil. Have on hand a 9-by-13-inch baking dish.
2. Trim both ends of the eggplant. Square off the rounded sides to make brick-shaped eggplant. Cut each lengthwise into 6 slices. Set them close on the sheets, brush with olive oil, and sprinkle with salt and pepper. Bake for 15 to 18 minutes, until the slices are tender but not mushy. Set aside to cool.
3. Lower the oven temperature to 375.
4. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Cook the garlic, stirring often, for 30 seconds or just until it starts to turn a light golden. Add the tomatoes and a large pinch of salt. Bring to a boil and simmer for 10 minutes. Spread 1 cup tomato sauce in the baking dish.
5. In a bowl, combine the ricotta, Parmesan, egg, salt, pepper, nutmeg, and parsley.
6. Place 1 tablespoon of filling on each eggplant slice. Spread it evenly on the slices. Starting at the narrow end, roll each into a cylinder. Set the cylinders in two parallel rows, seams down, in the baking dish. Spoon more tomato sauce in a line over the middle of the top of each row, leaving the sides exposed. Sprinkle with Parmesan.
7. Bake for 18 minutes, until the sauce is bubbling at the edges. Sprinkle with more Parmesan.