Eggplant Involtini (Rollups) – serves 4 to 6

For the Rollups:

2 large, elongated eggplants, about 1 ½ pounds

1 bunch fresh Italian parsley, minced

1 small bunch fresh basil, minced (leaves only)

5 ounces ricotta cheese

4 TBS freshly grated Romano or Parmesan cheese

2 cloves garlic, minced

3 TBS unseasoned breadcrumbs, panko is ideal

6 TBS olive oil

Salt and Pepper to taste

For the Sauce *

2 pounds fresh, ripe tomatoes chopped **

¼ tsp chili flake

1 onion, minced

2 cloves garlic, minced

2 TBS olive oil

½ C red wine

Salt and Pepper to taste

Procedure:

• Wash, trim and slice the eggplants into ¼ inch strips
• Sprinkle a small amount of salt on both sides of the eggplant and place, side by side, on a clean dish­cloth. Set aside for about ½ – 1 hour to allow the juices to drain off
• Heat about 1 TBS olive oil and gently brown the breadcrumbs, when brown, reserve on a small plate to cool

In the meantime:

• Heat 2 TBS olive oil in a pan and sauté the onion and garlic until soft
• Add the chili flake and sauté about 1 minute more
• Add the wine and the chopped tomatoes
• Bring to a boil, then reduce to a simmer and cook for about ½ hour until sauce is the consistency you like
• Season to taste and set aside

While the sauce is cooking:

• Mix the cooled breadcrumbs, parsley, ricotta, garlic, and parmesan in a small bowl, season to taste
• Rinse the salted eggplant and pat them dry
• Spread the herb cheese mixture evenly over each slice of eggplant
• Roll the topped eggplant slices up and secure with a toothpick
• Brown the rollups evenly on a lightly oiled pan or griddle and serve atop a bed of the hot tomato sauce

* This recipe is best with fresh, in season, tomatoes, but if they are in short supply use a 28oz can of diced tomatoes.  A low sugar, quality store bought sauce is an acceptable substitute also.

** If you are feeling fancy, you can peel and seed the tomatoes first, but I don’t find it necessary and don’t do it myself at home.  If you would like a less chunky sauce process it with a handheld immersion mixer, or a food processor.

*** Caution ***: if using a food processor be very careful, the sauce is hot!