Eggplant “Italiano”
Yeah, I know all week you were expecting eggplant parmesan. It’s my mother’s favorite Italian dish. But it seemed so… predictable. And this is a site that focuses on food for kids (sorry, Mom).
So I’m going with a more kid-friendly eggplant dish, one with more cheese and lots of room for improvisation! Basically, you can use the eggplant slices as though they were noodles.
Eggplant “Italiano”
2 eggplants, peeled and sliced lengthwise, about 1/4 thick
Olive oil
pinch salt
dash pepper
Tomato sauce (from a jar or make your own)
8 oz ricotta cheese
1 c shredded mozzarella
1/2 c grated parmesan cheese
2 T fresh parsley
Preheat oven to 375 degrees F.
Coat eggplant with olive oil. Season with salt and pepper.
Grill or roast eggplant until soft. This takes about 8 minutes on the grill or roasted in the oven for about 10-12 minutes.
Combine cheeses and parsley in a large mixing bowl. Using a spoon, dollop cheese mixture onto the middle of each eggplant slice and roll eggplant up, crease side down. It will resemble a manicotti noodle. Continue until all eggplant slices are rolled.
Assemble eggplant rollups on a baking dish. Top with tomato sauce and more cheese, if desired. Bake at 375 degrees for 20 minutes or until cheese is golden brown and bubbly.
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