Eggplant Roll-Ups

May 2008
Eggplant Roll-Ups

by 73 people

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Satisfy your family's appetite with dinners for 10 bucks or less.

Makes: 4 servings

Prep: 30 mins

Cook: 10 mins

Ingredients
  • 1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
  • Salt and pepper
  • 4 large eggs
  • 3/4 cup store-bought pesto
  • 2 1/2 cups bread crumbs
  • 6 tablespoons extra-virgin olive oil
  • 3/4 cup ricotta cheese
  • 1/3 cup grated pecorino-romano cheese
  • 1 cup store-bought marinara sauce
Directions
  1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
  2. Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
  3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
  4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.
Tip For a change
  • Use zucchini instead of eggplant.
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