Roasted Eggplant Rolls with Cheese Recipe
Recipe Description:
This is a project for preserving the bounty of summer eggplant. You will invest some time with this, but will you be delighted you did in the months to come.
Recipe
Instructions:
Slice three large eggplant in rounds.
Marinate eggplant in olive oil and garlic for several hours, tossing it several times.
Place the eggplant in a single layer on a cookie sheet and place in a 400 degree oven for 30 minutes.
Allow to cool for easy handling.
Mix the cheeses and basil.
Place a generous tablespoon of cheese mixture on one half of the eggplant round. Roll as tightly as you can without squeezing out the cheese.
Arrange the rolls, open end down, on a cookie sheet. (At this point, you can place them on a cookie sheet and freeze them.)
To serve, place the rolls in a baking dish and cover with a marinara sauce of your choice.
Sprinkle with grated mozzarella.
Heat at 425 until the sauce is bubbling and the cheese is melted.
Garnish with some fresh basil or parsley when ready to serve.
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