|These elegant little eggplant slices rolled around herbed cheese will impress everyone.|
Thinly slice (1/3-inch) the eggplant, arrange on trays, sprinkle with salt, flip, and repeat. Let sit for one hour, then rinse well and pat dry.
Meanwhile, combine cheese, green onions, thyme, and a dash of pepper.
Brush each slice of eggplant with a bit of oil and fry over medium heat or grill a minute or two until tender, flip, and repeat. Stack each finished slice on a plate as you fry the rest.
Lightly oil the baking dish and preheat the oven to 400.
Place one or two tablespoons of filling at the end of each piece, roll into a tube, place in baking dish, and use a toothpick to keep it from unraveling. Repeat with remaining eggplant slices and filling, and arrange the finished rolls in a single layer in the dish. Cover with aluminum foil and bake about 25 minutes.
Meanwhile, prepare the tomato sauce.
To serve, spread a bit of sauce on each plate, top with 2 or 3 rollatini, remove the toothpicks, and enjoy!
|Notes||* Grilled tomato sauce, Marinara, and Tomato garlic sauce are all good options.
Adapted from tje recipe for "Eggplant Rollatini with Fresh Mozzarella and Goat Cheese" in Deborah Madison’s Vegetarian Cooking for Everyone (read my review).
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