Cheese Filled Eggplant Rolls
Are you tired of serving the same old Italian dishes all the time? Don't worry if you do, it happens to everyone. Next time you are in the mood for some Italian, try this wonderfully daring recipe that includes eggplant. These cheese filled eggplant rolls are a great dish that can be served either as the main course, or as an appetizer depending on your preference. All you need to do is follow these simple instructions.
- 1 large eggplant
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup ricotta cheese
- 1/3 cup goat cheese
- 1/2 cup shredded fontina cheese
- 1 1/2 cups marinara sauce, divided
- Cooked pasta (optional)
- Prepare oven. Preheat your oven to 450 degrees Fahrenheit, and place a wire cooling rack onto a baking sheet.
- Prepare eggplant. Begin to prepare your eggplant by first cutting off the stem, and then peeling the skin off. Cut the eggplant lengthwise so that you have 1/4 inch thick slices. Place these slices onto the baking sheet with the cooling rack. Brush the eggplants with olive oil, while seasoning with salt and pepper to taste. Place the sliced eggplants into the oven and allow to roast for eight to ten minutes, or until you determine they are finished cooking. Remove the eggplants from the oven, and cover with foil. Set the slices aside for later use.
- Create cheese filling. In a small bowl combine the ricotta and goat cheese. Mix the cheeses together until they are well blended.
- Prepare baking dish. Coat an eight inch by eight inch baking dish with some non stick cooking spray, and then spoon half the marinara sauce over the bottom of the baking dish. Spread each eggplant slice with about two tablespoons of the cheese mixture, and then roll the sliced eggplant up. Place the rolls into the baking dish seam side down. Cover the rolls with the rest of the marinara sauce, and garnish with the fontina cheese.
- Bake the rolls. Bake the cheese filled eggplant rolls for no more than 15 minutes, or until the cheese garnish has melted and started to brown. Remove and serve.
You can serve the eggplant rolls over some freshly cooked pasta if you wish, or as an appetizer by itself. The choice is yours. The rolls should be served hot. This recipe will make four servings, and can easily be modified to serve more people.
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