Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

eggplant rollatini

This is a nice variation on a more traditional recipe that typically uses pasta for enclosing the filling.

3 tablespoons extra virgin olive oil, divided
1 small eggplant
Salt, to taste
Freshly ground black pepper
1/4 cup ricotta cheese
1 egg, beaten
1/4 cup Parmigiano-Reggiano, finely grated, divided
1/2 cup homemade tomato sauce
Fresh mozzarella cheese, thinly sliced

1. Preheat oven to 425°F. Grease bottom of a baking pan with 1 tablespoon oil and set aside.
2. Heat a grill pan to medium heat. Cut off ends off eggplant and cut lengthwise into 3 or 4 1/4-inch thick slices. Arrange eggplant slices in a colander and sprinkle with salt to remove excess moisture and bitterness. Set aside for 5 minutes. Rinse off salt and pat dry slices with a towel.
3. Brush eggplant slices on both sides with olive oil and season with salt and pepper. Grill until lightly browned on both sides, 3-4 minutes per side. Remove slices and allow to cool.
4. Meanwhile, in a medium bowl, combine ricotta cheese and about 1/4 of egg. Discard extra egg or save for later use. Season with salt and pepper. Stir in 2 tablespoons Parmigiano-Reggiano until combined. Place a tablespoon of cheese mixture on widest end of eggplant and roll up tightly. Place in greased baking pan, seam-side down and continue with remaining eggplant slices. Pour tomato sauce over top and season with salt and pepper. Top with sliced mozzarella cheese and remaining 2 tablespoons Parmigiano-Reggiano. Bake for 20-25 minutes, until cheese is melted and lightly golden brown.

Serves 1.


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