Recipe courtesy of Anne Burrell
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Eggplant Rollatini
Total:
1 hr
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr
Active:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 350 degrees F.

Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes.

Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely.

Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth.

Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes.

Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes.

In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt.

Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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