My mom has got eggplant in her garden, so I found another way to cook eggplant. This is a Rachael Ray recipe, but I tried to cut back on the olive oil a little by using olive oil spray instead. These were super yummy. Oh, and I even used my mom's homemade pesto for these. :) We had these with roasted okra, also from Mom's garden - so basically, our whole meal came from the garden! Awesome! Remember, it's Meatless Monday!
large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
1/2 c pesto
Panko bread crumbs
olive oil spray
part-skim ricotta cheese
grated pecorino-romano cheese
c marinara sauce
Preheat oven to 350 degrees. Season the eggplant with salt and pepper. In a wide, shallow bowl,
whisk together the eggs and 2 tablespoons pesto. Pour the bread crumbs
onto a large plate. Dip each eggplant slice into the egg mixture, then
coat with the bread crumbs.
In a large nonstick skillet,
spray olive oil generously over medium-high heat. Working in batches,
cook the eggplant until golden, 2 minutes on each side, spraying olive oil between each batch. Transfer the eggplant to a
paper-towel-lined baking sheet.
In a small bowl, combine the ricotta and 3 tablespoons
pecorino-romano; season with salt and pepper. Add in
remaining pesto and stir. Top each eggplant slice with about 2 tablespoons
of the cheese mixture. Roll up each slice, and use a toothpick to hold. Bake until the eggplant is
tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, bring the marinara sauce to a
simmer. Serve the roll-ups with the sauce and remaining pecorino.
Original recipe found here.