Monday, August 10, 2015

Eggplant Rollatini

Ingredients:
  • 3 medium-sized eggplants (about 4 pounds total)
  • Sea salt and freshly ground black pepper
  • Can vegetable spray
  • 32 ounces ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded mozzarella
  • 8 tablespoons grated Parmesan
  • 3 tablespoons toasted pine nuts
  • 20 basil leaves, chiffonaded
  • Extra-virgin olive oil, for drizzling
  • 2 cups fresh tomato sauce, recipe follows
Simple Tomato Sauce:
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
Instructions:
  1. Preheat the grill pan and preheat the oven to 375 degrees F.
  2. In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine.
  3. Fold in basil just to combine. Do not overmix.
  4. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.
  5. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
  6. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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