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Eggplant Rolls with Fresh Ricotta and Thyme

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Eggplant Rolls with Fresh Ricotta and Thyme

Ingredients for 4 people

2 Medium Eggplants Divided
4 tablespoons Extra Virgin Olive Oil Divided
1 clove Garlic Minced
1/2 cup Water
1 Tomato Chopped
3 teaspoons Fresh Thyme Chopped Divided
12 ounces Whole Milk Ricotta Cheese Drained
1/3 cup Parmigiano Reggiano Cheese Freshly Grated
3/4 cup Flour

1. PREHEAT oven to 350ºF

2. SLICE 1-½ eggplants into ¼ inch slices lengthwise

3. Sprinkle with salt and drain in colander for 30 minutes

4. Set aside

5. Eggplant Sauce: PEEL remaining ½ eggplant

6. Cut into small cubes; season with salt and place in colander for 30 minutes to drain

7. HEAT 1 tablespoon of olive oil in a small sauce pan

8. Add garlic and sauté until garlic is translucent

9. ADD the cubed eggplant, salt and pepper

10. Add water and cook until eggplant is very soft

11. PROCESS the sauce mixture in a blender until smooth

12. Add chopped tomato and 1 tablespoon thyme

13. Makes approx 1-½ cups

14.    MIX ricotta cheese, Parmigiano, remaining thyme, salt & pepper in a medium bowl

15. Set aside

16. COAT eggplant slices lightly with flour

17. HEAT 2 tablespoons of olive oil in a large skillet over medium-high

18. Sauté eggplant slices until light brown

19. Remove eggplant and spread flat on level surface

20. DIVIDE ricotta mixture evenly among eggplant slices

21. Begin at one end and roll

22. PLACE rolls in 8x8 Pyrex baking dish

23. BAKE for 30-40 minutes or until golden brown and cheese is bubbly

24. SERVE eggplant rolls with warm eggplant sauce

25. Drizzle with remaining olive oil and sprinkle with freshly grated Parmigiano cheese