Ricotta cheese filled grilled eggplant rolls

Ingredients:

2 midsize eggplants
1 large eggs
1 Cp ricotta cheese
1/4 C parmesan cheese
1/2 lemon grinds and juice
Salt and pepper to taste
 
Tomato sauce 2 midsize tomato
3 cloves of garlic
1 tbsp oregano or thyme
Salt and pepper to taste
2 Tbsp. olive oil
 
1/2 C grated mozzarella cheese to top
 
Making:
Peel the eggplants strip wise
Prepare a big bowl of salt water
Slice the eggplants 1/2 cm thick and put in the salt water for ½ hr.(to keep the eggplant color original.( otherwise eggplants turn  brown as soon as exposed to oxygen.
You need to get rid of the water by squeezing the slices gently and tap dry with paper towel.
Place the eggplant slices one layer on a cookie sheet brush with olive oil
Broil each side for 5-10 min until slightly browns.
 
In the meantime, prepare the cheese mix.
 In a bowl bring ricotta cheese, lemon grind and juice, egg and Parmesan cheese together and mix it very well.
Prepare tomato sauce.
Cut the tomatoes small cubes.
Saute the garlic in olive oil add tomatoes and add the seasoning. Cook it on medium heat until tomatoes cooked and turn to a sauce texture.
Lay half of the tomato sauce on the bottom of tray (13X 8)
Fill each eggplant slices with a 2 Tbsp. of ricotta mix, roll and place on the tomatoes sauce into the baking Pyrex
After rolling all the eggplant slices, pour remainder tomato sauce over the rolls, sprinkle mozzarella cheese and bake ay 375 until cheese gets slightly browned, about 20 -25 minutes.
Serve warm as a side dish with steaks, or lamb dishes.

4/24/2024

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