Eggplant Rolatini served over Penne with Zucchini, Rolls, and Peach-Blueberry Crisp
Eggplant Rolatini served over Penne
This recipe was inspired by Cuisine at Home's "Cuisine for Two" cookbook. It's a fun alternative to Eggplant Parmigiana.
Preheat oven to 450 degrees.
Slice a large eggplant into 5 length-wise slices.
Remove stem and base.
Place them on a rack in a roasting pan, then brush each one with Olive Oil.
Sprinkle with Salt and Pepper.
Bake in the oven for 10 minutes a side, and set aside to cool enough to handle.
In a medium bowl, thoroughly stir together:
1/4 Cup Chevre
1/4 Cup Ricotta
1 teaspoon fresh Lemon Juice
1/2 teaspoon grated Lemon Rind
1/2 teaspoon Thyme
Instead of making the recommended sauce, I used 1/2 recipe of Giada de Laurentiis' Marinara Sauce that we had in the freezer (which is so wonderful that we usually have some on-hand).
Reduce heat to 375 degrees.
Place 1 Cup Marinara Sauce in the bottom of an oval baker.
Spread 1/5 - 1/6 of filling onto each slice of Eggplant, and roll from smallest end.
Place seam side down in baking dish - repeat with all slices.
Cover with remaining Marinara Sauce and 1/2 Cup Shredded Mozzarella.
Bake uncovered until cheese is golden, about 20 minutes.
While Eggplant is baking, cook 1/2 Pound Penne (or other short pasta) according to package directions.
Drain, and toss with 1 Cup Marinara Sauce.
Place Eggplant Rolatini on a bed of Penne. Print this recipe
These dishes are Duncan Miller Teardop Glass (1935 - 1955)
Part of our collection of Depression Glass.
You may wonder how many times I can feature the same dessert, but this is a wonderful recipe that you can adapt to any kind of fruit, and it's always delicious!
Some of John's family live near Fresno where they grow the most beautiful peaches. And, I got a little too enthusiastic about buying them last summer because the season is so short, so we have lots in our freezer. This is such a quick dessert to throw together especially on a weeknight. A true American classic!
John and I have full-time professional jobs but enjoy cooking with the freshest local ingredients we can find. We visit the Farmers' Market each week to see what's new and buy seafood right off the boats in Channel Islands Harbor.
We also love to travel, locally and abroad, so often bring gourmet treats and seasonings home with us. Our blog is peppered with photos of the places we visit as well.
We hope you enjoy reading our posts as much as we enjoy creating them!
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