Recipe courtesy of Anne Burrell

Eggplant Rollatini

  • Level: Intermediate
  • Total: 1 hr
  • Active: 45 min
  • Yield: 2 servings
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Ingredients

1 medium eggplant, cut lengthwise into 1/4-inch-thick slices

Salt 

Olive oil 

1/2 bunch broccoli rabe 

1 cup ricotta

1/2 cup shredded mozzarella

1/2 cup Parmesan, plus more for sprinkling

1 egg 

1/2 red onion, diced 

1/4 cup vegetable stock

Pinch crushed red pepper  

15 cherry tomatoes, halved 

1 clove garlic, smashed 

1 sprig fresh oregano, leaves coarsely chopped 

1 cup arugula 

1/2 tablespoon red wine vinegar

5 fresh basil leaves, cut into chiffonade 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.
  3. Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.
  4. Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.
  5. Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.
  6. Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.
  7. In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.
  8. Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.

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