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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Herbed Cheese Eggplant Rolls
A few months ago, a client left me her well-loved copy of The Victory Garden Cookbook and asked me if I could make a recipe for eggplant rolls from this book. The eggplant rolls are stuffed with a seasoned ground beef recipe. My client wanted me to make these with the ground beef filling from the recipe and also with a cheese filling. They love my cheese-filled eggplant rolls and have requested them for the past few months. This week was no exception.
2 large eggplants
Wash eggplant, but do not peel. Remove the cap and stem end. Cut into thin slices, no thicker than 1/4". For 6 servings, you need 12 slices.
Arrange the eggplant slices in a colander, sprinkling salt between the layers. Let eggplant drain for 30 minutes.
Meanwhile, combine the farmers cheese, parmesan cheese, parsley, garlic, oregano, and 2 eggs. Season with salt and pepper.
Place about 1/2 cup flour on a plate. You'll use this to coat the eggplant slices. Add more flour as needed.
Pat the eggplant slices dry. Beat the remaining eggs with 2 tablespoons water. Dip the eggplant sliced into the eggs, then into flour.
In a large saute pan, heat 2 tablespoons oil. Shake the excess flour from the eggplant slices and cook 2-3 eggplants slices until browned on each side, about 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices, adding more oil to the pan as needed.
Preheat oven to 350. Line a large baking sheet with aluminum foil.
Spread a thin layer of marinara sauce on the baking sheet.
Lay an eggplant slice on a cutting board or plate. Place a large spoonful of the cheese mixture on the eggplant slice. Using a fork, spread the cheese mixture over the eggplant in a thin layer. Roll the eggplant over the filling like a jelly roll. Place the eggplant roll on the baking sheet, seam side down. . Repeat with remaining eggplant slices. Spread 2 tablespoons marinara sauce on each eggplant roll.
Notes: To make these gluten-free I used Bob's Red Mill All Purpose Baking Flour and a gluten-free marinara sauce such as Muir Glen. Friendship Farmers Cheese is a low-lactose cheese and works wonderfully as a replacement for ricotta cheese.
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Patti-These look delicious.
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