1 large eggplant, sliced into 1/2-inch thick slices
1 cup each chopped zucchini, mushroom & bell pepper
1 tablespoon olive oil
1 cup filling cheese of choice
2 garlic cloves, minced
1/2 teaspoon each & black pepper, more to taste
2 1/2 cups tomato sauce (optional)
1 cup mozzarella cheese
2 tablespoon fresh parsley, chopped
Preheat the oven to 400F. Carefully slice eggplant into 1/2-inch thick slices. Salt on both sides and let sit to “sweat” for 10 minutes – this is to avoid a watery eggplant rollatini. Pat dry with a paper towel and wipe off remaining salt.
Lay eggplant on a lightly greased pan and bake for 10 minutes. Remove and let cool.
While eggplant is baking, rough chop mushrooms, zucchini, and bell pepper. Add oil to the pan and sautee mixture until soft. Finish with garlic and continue stirring.
Let the mixture cool, then add filling cheese and egg to bind.
Add tomato sauce to the bottom of your baking dish.
After the eggplant has cooled, spoon 1-2 Tablespoons of vegetable filling on eggplant, then roll and lay in a baking dish with sauce. Repeat until finished.
Spoon sauce over eggplant, sprinkle with mozzarella. Cover and bake for 30 minutes, then uncover and bake for 10 minutes.
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