Tag Archives: meatless monday

Meatless Monday… on Tuesday: Eggplant rollatini

17 Apr

It was actually on Sunday. Who cares what day it is, I do try to have meat-free meals at least one day each week. For some reason I worry that the vegetarian meals won’t be filling so I have a baseless anxiety about making these dishes. My usual crutch is pasta so Meatless Mondays are an exceptional challenge when I bar pasta from the ingredient list.

This weekend I was inspired by Lucinda Scala Quinn’s Mad Hungry. I’ll profess my love for Lucinda another day, but she did an episode of her show featuring eggplant rollatini. Her version included prosciutto so I just removed that and forged ahead with dinner for two:

1 large eggplant, cut vertically into 1/4 inch slices

1 cup ricotta

1/4 cup parmesan

1/4 cup shredded mozzarella

1 egg

chopped herbs (basil and flat-leaf parsley)

tomato sauce (marinara or whatever you have)

extra cheese to sprinkle on top

Turn on your oven to 375 and get a baking dish ready for assembly. Mix the cheeses, chopped herbs, and one egg in a bowl. Add salt/pepper to taste. The parm is salty, but you still need to add more flavor. Cook the eggplant slices until fork tender in a skillet with hot olive oil. Add a ladle full of tomato sauce into the baking dish. You simply take the cooked eggplant slices and spread a spoonful of the three-cheese mixture (I really like ricotta so I go heavy on on that cheese, but you can balance the mix of cheeses and herbs as you like) on one side. Roll up the eggplant and place in the baking dish. Line up your bundles then cover them with more tomato sauce. Shred parmesan on top of your rollatini then pop in the oven. Mad Hungry adds more mozzarella on top of the rollatini but I just thought it was too much. Listen to your taste buds on that one. The dish is done once the top is browned a bit and you see the cheese/sauce bubbling.

Next time, I’m taking these ingredients and layering the eggplant like lasagna noodles instead of making rollatini. Oh, and I’ll probably add spinach, too. The ricotta/mozzarella/parmesan mix is the same as the filling for lasagna so why not take the same ingredients and pivot? Stay tuned.