EGGPLANT ROLLATINI
My husband, Ron, was managing the Jungle Taming booth at the Fall Plant and Flower Show at the Farmer Market in September, when Jane Gillespie stopped by. Ron was showing her a hard copy of the SOUTHERN MASTER GARDENING newsletter, and the conversation turned to recipes. The following is a made up recipe that everyone should try.
Ingredients:
Eggplants
2 medium eggplants, Unpeeled. Slice lengthwise into 5 or 6 slices
Olive oil, to brush or spray on each side
Salt and Pepper sprinkled on each side, lightly
Place onto a parchment lined baking sheets (2)
Bake at 350 until tender, not browned.
Remove and let cool.
Filling
10 ounce package of frozen spinach, thawed and squeezed to remove water
6 ounce package of crumbled feta cheese
1 egg
Beat egg, add spinach and feta cheese, mix well. Salt and pepper lightly as the feta cheese is quite salty.
Sauce
I used 2.5 cups of homemade vegetarian sauce, but you may also use 2.5 cups of purchase sauce. If you want meat in the sauce, saute 0.5 lb. of ground beef or turkey, add to the sauce, mixing well. Rollup each slice of eggplant separately using 2 tablespoons of filling, place each slice in the baking dish seam side down. Continue rolling and placing the eggplant rolls, then pour the sauce on top of the eggplant rolls.
Sprinkle 1 cup of parmesan cheese on top of the casserole, bake at 350 degrees until the top is bubbled and browned.
I used a 7” by 10’ baking dish as my eggplants were a smaller, medium size. If you use larger eggplants you will need to use a larger quantity of filling, sauce, cheese and a larger baking dish. Enjoy, Jane Gillespie.
