Honestly cheese stuffed vegetables cooked in tomato sauce is so good. If you are looking for an alternative to Lasagna, Pizza and Chicken Parmesan try this dish. This is a very common dish in Europe and used eggplant.
Add basil and garlic to make this taste exciting.
1teaspoonbutterroom temperature for greasing wax paper
1/2cupParmesan cheeseshaved
Eggplant wrapping
2 1/2poundsauberginearound 3 or 4
1/4cupKosher salt
Filling
1.5kgricotta cheese
4egg yolks
2lemons, zested zest chopped
1teaspoonsalt
1/2teaspoonpepper
Sauce
3cupstomato sauce
Layer before rolling
12sun-dried tomatoesdiced and reconstituted
25arugulaleaves, whole
Instructions
Slice the aubergine 2mm or 1/10th inch thick lengthways, place on a sheet pan then sprinkle with kosher salt. Leave for 45 minutes to allow the excess water to leak from the aubergine. Rinse under running water and damp with kitchen paper towel until dry.
Dust slices with white flour and sauté in olive oil on medium heat each slice of aubergine until golden brown. Reserve.
In a large bowl mix ricotta, egg yolks, shredded Parmesan, salt and pepper. Put the ricotta mix in a piping bag.
Place the eggplant slices on a table. Pipe the ricotta mix over each slice, topping each with the sun-dried tomatoes and 3-4 leaves of arugula.
Roll the eggplant around the ricotta and place on an oven tray covered with buttered wax paper.
Preheat the oven to 350°F. Bake the rolls for 10 minutes. This is a great time to heat tomato sauce over low heat.
Spoon some tomato sauce onto each of 8 plates, place an aubergine roll on each and finish with Parmesan shavings.
