Rolled Stuffed Eggplant (Dairy*)


1 very large eggplant, about 11⁄2 to
2 pounds (to get 10 long 1⁄4-inch-wide slices)
sea salt and freshly ground pepper to taste
1 15-ounce container part-skim
ricotta cheese
1 cup shredded mozzarella cheese
4 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh flat-leaf parsley
1 small egg, beaten
1 teaspoon ground black pepper
1⁄2 teaspoon salt
olive oil for brushing
1 28-ounce jar good-quality mmarinara sauce
1 heaping tablespoon dry Italian seasoning
1⁄2 teaspoon ground red pepper
1⁄2 teaspoon garlic powder
salt and pepper to taste
fresh mozzarella cheese, grated, for topping
some extra grated Parmesan cheese for topping
about 6 ounces angel hair pasta, cooked al dente per package
directions and drain


Directions: Trim the eggplant, then slice off two opposite slices (can use or not use) lengthwise (so the slices are as wide as possible) 1⁄4- inch thick. Layer the slices in a colander set over a plate, sprinkling each layer with salt and let stand for 30 minutes to drain. Meanwhile, combine sauce ingredients in a bowl. In another bowl, stir together the ricotta, mozzarella, Parm­igiano-Reggiano, egg, parsley and salt and pepper. Preheat an oven to 450 degrees. Pat the eggplant dry with paper towels. Using a very large baking sheet sprayed with some olive oil, brush (or spray) the slices on both sides with olive oil, sprinkling each side with some salt and pepper. Arrange them in a single layer on a rimmed baking sheet. Bake the slices until lightly browned on the bottom, about 10 minutes. Carefully turn the slices over and continue to bake until browned on the second side and tender, 5 to 10 minutes more. Remove eggplant from the oven. Reduce the temperature to 350 degrees. Spoon a thin layer of the tomato sauce into a 13-by-9-inch rectangle baking dish. To make each eggplant roll, place a full tablespoon of the cheese mixture near the wide end of a slice. Place some of the pasta down the middle of the slice (tucking the pasta in so as not to “fall out”) and roll up the slice. As each roll is formed, place it seam side down in the dish. Spoon the remaining sauce over and around the rolls, then sprinkle evenly with the remaining cheeses. Bake the rolls at 350 degrees until the sauce is bubbling hot, the cheese is melted and the rolls are heated through, about 25-30 minutes. Divide the rolls among individual plates and serve immediately. *You could fill these with sautÈed mixed mushrooms, onions, garlic and spinach with a nondairy cheese topping to make them pareve. Can be frozen. Serves 6-8.



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