Eggplant Rollatini

 
There really isn't any anecdote to this recipe, sorry. We had a friend over this weekend and I wanted to make something I hadn't made in quite a while. Since she likes eggplant also, I decided to make this one. It came out quite well, if I do say so myself, and as many things, was even better the next day for lunch. Enjoy.

Eggplant Rollatini

2 eggplants, peeled and sliced lengthwise, into 1/2 inch slices
salt and pepper
3/4 cup olive oil
16 oz ricotta cheese
1 egg
1/2 cup shredded mozzarella
3 tbsp grated Parmesan
20 basil leaves, thinly sliced or 1 tbsp dried basil
2 cups tomato sauce (recipe follows)

On a large baking sheet, arrange eggplant slices and sprinkle with salt. Set aside for 15 minutes. Rinse the eggplant and pat dry. Brush each slice with olive oil

Using a grill, or in my case the grill pan from Crate and Barrel, grill slices, about 4 minutes per side.

Spray a large casserole dish with olive oil and spread 1/2 cup of tomato sauce on the bottom. In a bowl, mix the ricotta, egg, mozzarella, Parmesan and basil. When the eggplant slices are cool enough to touch, place about a tbsp of cheese mixture at one end of each slice and roll. Place, seam side down, into the casserole dish. Continue with remaining eggplant slices. Spoon remaining tomato sauce over the eggplant and sprinkle with mozzarella and Parmesan cheese, if desired. At this point, decide whether you want to cook it now or cover and refrigerate it, for up to 8 hours)

Bake, uncovered, at 375 degrees for 15 - 20 minutes, until bubbly. Serve.

Tomato Sauce (adapted from a recipe from Giada De Laurentiis)

1/2 cup olive oil
2 smallish onions, chopped small
2 garlic cloves, crushed
2 celery stalks, chopped small
1/2 tsp salt
1/2 tsp fresh ground pepper
2 32oz cans crushed tomatoes
2 dried bay leaves
1/2 tsp basil
1/2 tsp crushed red pepper flakes

In a large pot over medium high heat, saute onions and garlic in the olive oil. When onions are translucent, add celery, salt and pepper. Saute until celery is soft. Add tomatoes, bay leaves, basil and red pepper flakes. Simmer, uncovered, for about an hour or until sauce is thickened. Remove bay leaves (hopefully you can find them)

Use in a recipe immediately, cover and refridgerate or freeze for a later date.