EGGPLANT ROLLATINI

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Casseroles|Ciao Bella|Gluten-free|Italian|Vegetarian

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Ingredients

2 eggplants, about 1 pound each

6 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

Sauce:

3 tablespoons olive oil

2 large onions, chopped

20 garlic cloves, chopped

4 tablespoon Dish off the Block Ciao Bella Italian Spice Blend

2 teaspoons granulated garlic powder

2 teaspoons salt

2 teaspoons black pepper

2 cups dry red wine

2 cans San Marzano tomatoes

2 cans crushed tomatoes

2 tablespoons sugar

2 tablespoons brown sugar

Filling:

2 cups ricotta

2 cups grated parmesan cheese

1 egg

Casserole:

3 cups mozzarella

¾ cup grated parmesan cheese

Fresh chopped basil for garnish

Instructions

Preheat oven to 375 degrees.

Cut the ends off each eggplant and then cut a sliver of the skin off from one side (to expose the flesh. Slice the eggplant, lengthwise, into ½” thick slices, cutting the thin skin off the last slice as well, so the eggplant flesh is exposed on both sides of every slice. You should have about 10 slices.

Line 2 baking sheets with foil and drizzle 1 tablespoon of olive oil on each. Place the slices in a single layer on the oiled baking sheets. Drizzle with the remaining olive oil and season with salt and pepper, massaging to evenly coat. Bake for 20-25 minutes until the eggplant is tender and pliable, but not completely cooked. Remove from the oven and set aside to cool.

While the eggplant is baking, make the sauce. Heat the olive oil in a large deep skillet or pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and fragrant. Add the Italian seasoning, garlic powder, salt and pepper to the pan and cook, stirring for 1 minute.

Add the wine, all of the canned tomatoes, and sugars to the pan and stir to combine. Bring to a boil and reduce heat to low. Cook for 40 minutes to 1 hour, stirring frequently, to let flavors build.

While sauce bubbles away, combine the ricotta, 2 cups of parmesan, and egg in a small bowl. Stir to combine. Place a mound of the ricotta in the center of each slice of eggplant, evenly distributing all of the filling. Roll each slice around the filling, jelly-roll style.

Ladle 1 cup of the sauce in the bottom of a 9” x 13” baking dish and place all of the rolls on top of the sauce, seam-side down. Cover evenly with the mozzarella and top with the remaining ¾ cup of the parmesan cheese. Bake at 375 for 30-40 minutes until lightly browned and bubbly.

Serve garnished with basil and a big ole glass of red wine.

Note – you will have extra sauce to either serve on the side or use for another meal. It also freezes beautifully so you can pull it out anytime for a quick and easy weeknight meal.