Sunday, January 16, 2011

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
Sauteed Zucchini

Bridgford Rolls with Italian Seasoning
These rolls are great, but require thawing & rising time before baking (About 2 hours), so plan ahead. 

To make this Italian version, place 2 pieces of Bridgford White Rolls dough in the cup of a muffin tin. 
Drizzle with Olive, Italian Herb Mix, and Garlic Salt.
Turn each piece of frozen dough until it's coated.
Cover with a paper towel, and let rise.

Fill any remaining empty cups with a little bit of water before placing in the oven.
Bake in a 375 degree oven for 18 - 20 minutes - note that this coincides perfectly with the baking temperature & time for the Eggplant.


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!




We came across this heart on the beach today!

Enjoy!
 

2 comments:

  1. The eggplant rolatini looks so good, eggplant is one of my favourite vegetables and I am adding this to my recipes to try list. Thank you for sharing.

    ReplyDelete
  2. Thanks, Megi! This does seem like your kind of recipe!

    ReplyDelete

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