2 eggplants, cut lengthwise into 1/4-inch slices
1/4 teaspoon salt
1/3 cup olive oil
8 ounces ricotta cheese
2 ounces fresh goat cheese
1 tablespoon grated Parmigiano Reggiano cheese
1/8 teaspoon garlic salt
1/8 teaspoon garlic powder
1 tablespoon chopped garlic


1. Place the eggplant slices in a colander and sprinkle with the salt. Put a plate on top, weight it down with at least 3 pounds of weight and let it drain fro 20 minutes.

2. Preheat the oven to 450 degrees F.

3. Spread the eggplant out on a cutting board and pat dry with a towel. Line a baking sheet with parchment paper, lay the eggplant slices on top, brush both sides lightly with the olive oil and bake for 20 minutes. Remove and let cool to room temperature.

4. While the eggplant is baking, in a large bowl stir together the ricotta cheese, gat cheese, Parmigiano, garlic salt, garlic powder and fresh garlic until the mixture in uniform.

5. Place a tablespoon of the cheese filling in the middle of each cooled eggplant slice and fold both edges over the top. Arrange on a plate and serve.

It is important to cut the eggplant thin so that it becomes malleable when cooked. Nick Stellino also stresses the importance of salting and weighing of the eggplant to extract the bitter juices from the flesh

Eggplant Rolls
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