Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 batches Grilled Eggplant 4 cups marinara or favorite tomato sauce 2 cups whole milk ricotta 1/2 cup fresh herbs*, finely chopped 1 cup coarsely grated parmesan cheese DIRECTIONS Preheat oven to 400 degrees. Spread 1 cup marinara in ovenproof dish. Mix ricotta with chopped herbs. Place 1/4 cup of ricotta mixture on narrow end of eggplant slice and roll toward wider end. Place each roll seamside down in sauce. Cover rolls with remaining marinara and sprinkle grated cheese over the top. Bake 20-30 minutes until sauce is bubbly. Remove from oven and let sit 5 minutes before serving. Cover and refrigerate leftovers. *Try a mixture of parsley and basil. Copyright © 2017 Stefanie Samara Hamblen |
