Eggplant Rollatini with Simmered Tomato Sauce

For the filling:

2 eggs, beaten

1 cup part-skim ricotta cheese

½ cup shredded Mozzarella

¼ cup grated Parmesan

1 cup cooked spinach, squeezed dry and chopped

2 tbsp basil pesto (homemade or store-bought)

½ cup chopped Italian parsley

½ cup chopped fresh basil

salt and pepper to taste

Instructions:

Mix eggs, ricotta, Mozzarella, Parmesan, spinach, pesto, parsley, basil, and salt & pepper until well combined. Set aside.

For the eggplant:

2 eggplants

2 cups tomato sauce (see recipe below)

extra virgin olive oil

salt to taste

Directions:

Slice eggplants lengthwise into 1/8 to 1/4-inch thin slices – easiest to do this using a mandolin slicer. You should get 12 to 16 slices of similar size from two eggplants (discard end pieces that are shorter.)

Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.

Heat oven to 375 degrees F. Line a large baking sheet with aluminum foil and brush with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold.)  Remove from oven and set aside briefly to cool.

Spread about 3/4 cup marinara sauce on the bottom of a 9x 13 baking dish.

Spoon about 2 Tbsp of the filling onto the short end of each eggplant slice, and roll up eggplant slices tightly and arrange on prepared baking dish.

Top the eggplant with the remainder of the marinara sauce and a sprinkle of Parmesan. Bake in heated oven for 20 minutes or until fully cooked. Remove from oven and let rest for 5 minutes before serving.

For the Simmered Tomato Sauce - Yield 4 Cups

¼ cup extra virgin olive oil

1 red onion, diced (about 2 cups)

3 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground pepper

1 – 6 oz. can tomato paste

1 box Pomi chopped tomatoes, 26.46 oz.

1 cup chicken or vegetable stock

2 tbsp fresh basil, chopped

1 tbsp fresh rosemary, chopped

2 tsp dried oregano leaves

1 tbsp brown sugar

1 tsp red pepper flakes (omit if you don’t like spicy, add more if you do!)

Directions:

In a large skillet, heat olive oil over medium heat. Add onion, garlic, salt, & pepper and sauté until onions are wilted, about 3-5 minutes. Add the rest of the ingredients, stirring well after each addition to fully incorporate. The flavors will intensify as the sauce slowly simmers, uncovered, for about 45 minutes.