Name: Eggplant Rollatini
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Cuisine: italian
Ingredients: 1 medium eggplant, cut lengthwise into 1/4-inch-thick slices; Salt; Olive oil; 1/2 bunch broccoli rabe; 1 cup ricotta; 1/2 cup shredded mozzarella; 1/2 cup Parmesan, plus more for sprinkling; 1 egg; 1/2 red onion, diced; 1/4 cup vegetable stock; Pinch crushed red pepper; 15 cherry tomatoes, halved; 1 clove garlic, smashed; 1 sprig fresh oregano, leaves coarsely chopped; 1 cup arugula; 1/2 tablespoon red wine vinegar; 5 fresh basil leaves, cut into chiffonade

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.

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Eggplant Rollatini

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