Eggplant Roll-ups

Made Famous By: Rachael Ray
<span class=
These guys looked super amazing to me today.
I am a sucker for eggplant though.
There is just something amazing about it that hits my taste buds in just the right way.
The other reason I love eggplant so much is because it is so healthy and a great alternative
to meat. Don't get me wrong I love me some meat, but once in a while I like to mix it up a bit.
My favorite dish to order at Macaroni Grill is their eggplant Parmesan.
Every time.
As a matter of fact I haven't been there in a while. We will have to remedy that quickly.

Eggplant Roll-ups


  • For the Spicy Tomato Sauce:
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 small onion, finely chopped
  • 1 small chili pepper, seeded and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano or marjoram
  • 1 cinnamon stick
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1/2 cup chicken or vegetable stock
  • 1 28-ounce can Italian crushed tomatoes
  • A few leaves of basil, torn
  • For the roll-ups:
  • 1 large clove garlic, crushed
  • 2 medium to large firm eggplants, very thinly sliced lengthwise
  • Salt
  • 1 pound fresh ricotta cheese
  • 1 egg yolk
  • Freshly grated nutmeg
  • 1 cup grated Parmigiano-Reggiano cheese
  • A small handful of flat-leaf parsley, finely chopped
  • 1/2 pound spicy capicola ham
  • 1 pound fresh or smoked mozzarella, thinly sliced
  • 2 tablespoons tomato paste


    For sauce, heat a medium saucepot or Dutch oven over medium-high heat. Add EVOO, 2 turns of the pan. When oil is hot, add onions, chili pepper, garlic, bay, oregano or marjoram, cinnamon, salt and pepper. Cook until soft. Add tomato paste, stir a minute then add stock, crushed tomatoes and basil. Simmer over low heat to thicken a little and combine flavors.

    Meanwhile, preheat cast iron grill pan or broiler. Lightly salt and drain eggplant on paper towels. Heat an inch of EVOO in a small pot over medium heat with garlic to infuse oil. Brush eggplant planks with EVOO and grill or broil in batches a few minutes on each side until charred and very tender, cool to handle.

    Preheat oven to 400 degrees.

    In a small bowl, combine ricotta with egg yolk, nutmeg, parm and parsley. Line the bottom of a baking dish with a ladleful of sauce.On each slice of eggplant, arrange 2 thin slices of ham and spread with ricotta cheese mixed with 1 egg yolk, nutmeg, Parm and parsley. Roll eggplant up and set into baking dish. Repeat to fill dish and use up ingredients, top with remaining sauce. Place a slice of fresh mozzarella over each roll up and bake 30 minutesServe with green salad or sautéed kale alongside.



Related Posts with Thumbnails
Blog Design by Edub Graphic Art and Design