1 large eggplant thinly sliced
2 tbsp red wine vinegar
2 tbsp olive oil
12 oz ricotta
1 cup fresh shaved parmesan
1 bunch basil Chiffonade
1 jar tomato sauce
6 cherry tomatoes quartered
Salt and pepper
Preheat oven to 375. Cut top and bottom off eggplant. Peel skin off two sides and thinly slice leaving skin on outer edge of eggplant to help it stay together during cooking. Thinly slice eggplant, a mandoline works nicely, or you can use a knife. Combine olive oil and vinegar and brush eggplant on both sides. Season with salt and pepper. Heat grill pan or skillet over medium heat. Put thin layer of olive oil in pan. Place single layer of eggplant in pan and cook for about 1-2 minutes per side until eggplant beds with out cracking. In bowl combine ricotta, 2/3 Parmesan, 1/2 of basil, and salt and pepper to taste. Lay eggplant flat and place aprx 2 tbsp cheese mixture one inch from bottom of eggplant. Roll eggplant and place seam side down on baking sheet. Cover with tomato sauce, tomatoes and remaining Parmesan. Bake for 15 minutes and top with remaining fresh basil.
Skin left on outside
2 comments:
Holy shit you are fuckin' amazing!! This was totally cuss worthy, don't tell anyway I said that though, okay? ;-).
Seriously do you understand how much I love love love eggplant and ricotta? Together would just be like heavenly.
I am going gorcery shopping later today depending on how Ella does. I must get all these ingredients.
Where do I get a slice thingy?
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