1 garlic clove, minced
1/4 tsp dried hot red pepper flaked
7 tbls olive oil
1 1/2 lb plum tomatoes
1/2 tsp sugar
1 (1 1/4 lb) eggplant
12.5 oz ricotta (i used part skim)
1.5 oz finely grated parmigiano-reggiano
3 tbls finely chopped fresh basil (i used about 1 tbls dried basil)
1/4 tsp black pepper
Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes.
Grill eggplant while sauce cooks:
Heat grill pan over high heat until hot.
Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
Assemble eggplant rolls:
Stir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.
Serves: 4 entrees, or 8 appetizers.
Recipe from: Gourmet
User Entered Recipe
| 4 Servings |
Amount Per Serving
|Total Fat||31.6 g|
|Saturated Fat||7.9 g|
|Polyunsaturated Fat||2.5 g|
|Monounsaturated Fat||19.6 g|