Stuffed Eggplant Rolls
By July 31, 2012Published:
- Yield: 15-20 rolls (4-6 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
A great meal of eggplant infused with parsley and basil. These rolls, from Joyce Goldstein's "Antipasti: Fabulous Appetizers and Small Plates," are quick and easy to make.
- 2 large eggplant or 4-5 Asian eggplants, sliced lengthwise into 1/3 inch thick pieces. 15-20 pieces
- 1/2 cup Olive Oil more or less as needed
- salt and pepper
- 1/2 cup breadcrumbs
- 1/2 cup provolone cheese or pecorino cheese
- 1/4 cup fresh parsley Chopped. Alternate: equal parts parsley and basil
- 2-3 cloves garlic minced
- 1 teaspoon lemon zest (optional)
- Grill or fry the eggplant slices. To grill, brush eggplant with olive oil, sprinkle with salt and pepper, and then cook directly over a grill fire for about 4 minutes. To fry, lightly salt the slices and let them sit in a colander for 30 minutes to drain. Pat the eggplant dry. In a sauté pan, heat oil and work in batches to cook the eggplant until it is translucent, flipping once, 6-8 minutes total.
- Make the stuffing: in a bowl combine all the stuffing ingredients and mix well. Season to taste with salt and pepper.
- Preheat the oven to 400 or preheat the broiler.
- Divide the bread stuffing among the eggplant slices and spread evenly over them. Roll up the slices and secure with toothpicks if they don’t stay rolled.
- Oil a baking dish and place the rolls on it in a single layer, seam side down. Drizzle with olive oil. Bake in the oven for 10-15 minutes or in the broiler for just a few minutes, to warm the eggplant. Serve warm or at room temperature.