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Hands-on Time
1 Hour 8 Mins
Total Time
1 Hour 33 Mins
Yield
Serves 4 (serving size: 3 eggplant rolls)
Photo: Johnny Autry; Styling: Leigh Ann Ross

How to Make It

Step 1

Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.

Step 2

Preheat broiler to high.

Step 3

Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.

Step 4

Preheat oven to 375°.

Step 5

Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.

Step 6

Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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