How do people cook dainty meals?
Meals so light and and…and like there’s a wisp of food on the plate? A teeny little morsel to savor for an instant?
I, alas, am not capable of such things.
In fact I don’t seem capable of cooking just for 2 adults and 2 toddlers. Of course, my mother in law questions my capability of cooking for just ONE army at a time. *wink*
Eggplant Rollatini by Me
2 large purple Eggplants, peeled and sliced thinly **I used a mandoline to create thin, even slices. If using a knife make sure your slices are thin and flexible, ok?
1 large container Ricotta (I think it’s the 2lb. size) **I prefer Polly-o’s flavor, if you’re not using fresh. If you can get it – fresh ricotta is AMAZING!
1 egg, beated
1 small bunch of parsley, rinsed and patted dry then chopped fine
1 1/2 Tablespoons Garlic Powder
1 teaspoon Freshly ground Black Pepper
1/3 cup Parmesan, grated
1 box of toothpicks
1 1/2 jars of Red Sauce **Tonight I used Vittorio’s Marinara Sauce. Feel free to make your own.
1 lb. block of Fresh Mozzarella, sliced thinly or chopped into pieces **Alternatively, use pre-shredded. It might make your life easier.
1- Oven to 350ºF.
2- Lay your eggplant slices out on double layers of paper towel and salt well. Leave for 30 minutes to let the bitterness leech out of them. Take a paper towel and wipe the slices clean, rinsing (and then drying) if necessary to remove all the salt.
3- In a mixing bowl dump your ricotta, egg, parsley, garlic powder, pepper and parmesan. Mix to incorporate.
4- Grab your big casserole dish. It’s rolling time – you’re going to scoop 1 heaping Tablespoon of the ricotta mix onto one end of one eggplant slice. Now you’re gonna roll the slice up and secure it with a toothpick. Lay this in the casserole dish. Repeat until all your slices are rolled. If you need to, grab another casserole dish for your overflow.
5- Pour your sauce over the eggplant rolls and top with your cheese.
6- Cover with foil and whack your pan in the oven. Set the alarm for 1 hour.
7- After an hour, uncover the pans (watch out for the steam!) and leave them to brown up on top for another 20 minutes or so.
Serve over buttered pasta and/or with a nice salad.
End result: I had seconds. J ate the filling outta his rollatini and R demanded THIRDS of her pasta. C liked it, but was a little wary of eating too much red sauce. I’m looking forward to leftovers tomorrow…and the next day…and probably the three days after that too.
Oh, and I also don’t seem capable of reading like EVERY recipe for Eggplant Rollatini in existence. I didn’t pre-cook my eggplant (by breading and frying or baking or grilling or roasting). Maybe next time I will…We’ll see. Maybe I’ll remember.