We rolled cheese filling up in thin slices of eggplant for a creative spin on eggplant parmesan.
tablespoon kosher (coarse) salt
Japanese eggplants (about 10 to 12 oz each), stems removed, cut lengthwise into 1/4-inch slices
cup ricotta cheese
cup grated Parmigiano-Reggiano cheese
tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
teaspoons Progresso™ plain bread crumbs
to 3 tablespoons extra-virgin olive oil
Place colander or strainer over bowl. Lightly sprinkle salt on each eggplant slice; place slices in colander. Set small plate on top of slices. Place small pot of water on top of plate to weigh down eggplant slices and extract excess moisture and bitterness. Let stand about 30 minutes.
Remove eggplant slices from colander. Pat dry with clean cloth towels to remove any excess salt and moisture.
Spray 10x10-inch grill pan with cooking spray. Heat pan on stove over medium-high heat. Place eggplant slices in grill pan; cook 2 to 3 minutes on each side or until eggplant slices are tender and have grill marks. Place slices in silicone-lined pan.
Heat oven to 350°F. Line 17x12-inch half-sheet pan with silicone baking mat or parchment paper.
In medium bowl, mix ricotta cheese, Parmigiano-Reggiano cheese, parsley, bread crumbs and 1 tablespoon of the olive oil until combined.
At one end of each eggplant slice, place 2 to 3 teaspoons cheese filling. Gently roll up each eggplant slice to enclose filling. Drizzle roll-ups with remaining olive oil.
Bake about 10 minutes or until filling is warm.
A tea kettle full of water will act as a nice weight instead of a small pot of water.
Using a mandoline ensures that your eggplant slices are all uniform.
Recipe can be easily doubled or tripled.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.