Tonight's Dinner is Eggplant Rollatini. We will be accompanying the with a salad and a nice glass of Malbec. This is a simple dish - but the low sodium aspect calls for homemade marinara (which I am not embellishing too much as this is a weeknight dinner, but feel free to embellish away as you will!)
Ingredients
1 onion, diced
2 garlic cloves, finely chopped
1 tablespoon olive oil
1/2 can Dei Fratelli Canned Tomatoes (no salt added) - bottom shelf most grocery stores
1 teaspoon chili powder (be sure this is no salt added)
1/2 cup flour
3 large eggs, beaten to blend
1 large purple eggplant
1 1/2 cup Ricotta Cheese
1 teaspoon lemon seasoned olive oil or 1 tablespoon fresh lemon juice
3 teaspoons Frontier Pizza Seasoning - No Salt
Sliced Basil to Taste*
Preheat oven to 350F. Spray 2 cookie sheets with nonstick spray. Saute onion and then add garlic - 5 minutes for the onion - about 7 minutes total, until onion is translucent. Add 1/2 can Tomatoes and chili powder and simmer for another 5-20 minutes (depending on the tomato variety you use), until sauce is thick like a marinara sauce.
Slice eggplant 1/4-3/4 inches thick. Coat with flour, then beaten egg, and arrange in single layer on greased baking sheets.
Bake for about 15 minutes per side until golden brown on each side. Remove from oven and rest. In a small bowl, mix the ricotta, lemon oil, pizza seasoning, and basil. Shmear the mixture on each eggplant round. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in a nonstick prepared baking dish (butter or spray). Spoon marinara sauce over rolls. Bake 30 minutes longer.
*I didn't have fresh basil on hand tonight, so I added 1 tablespoon of homemade tomatillo sauce I made a few days ago (7 tomatillos, rinsed and husked, and 3 jalapenos or serranos - roast all ingredients in the broiler and blend in the blender with some cilantro).
Eggplant Rollatini
Eggy Eggplant
Rolled Eggplants
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