EGGPLANT ROLLUPS

These are amazing! Lactose free variation is in parentheses.

Taken from: Claro's Italian Market

Ingredients:

2 medium eggplants

1/3 cup grated romano cheese (Pecorino Romano)

1/3 cup shredded fontina cheese (Manchego)

1 egg

1 cup ricotta cheese (Goat cheese)

1/4 cup chopped fresh parsley

olive oil

white pepper, to taste

fresh sweet basil

2 ounces pinole nuts

1-28ounce can chopped tomatoes

 

Slice the eggplant into about 1/8th inch slices.  Dip the slices quickly into olive oil and place on a baking sheet.  Pop into a preheated 375 degree oven for about 15 minutes or until the eggplant is soft and slightly golden.

Meanwhile, place the ricotta cheese, egg, pinole and romano cheese in a mixer and whip until creamy.  Stir in the fontina cheese, parsley and white pepper.  Spoon filling into a small plastic bag and tie the top.  Cut a small hole in one of the bottom corners and gently squeeze a little of the filling into the center of each eggplant slice .  

Roll the filled eggplant slice slightly and place it, seam down, onto an ovenproof baking dish.  Cover with some chopped tomatoes and top with a little more romano cheese.  Place uncovered in a preheated 350 degree oven for about 30 minutes or until they are hot and bubbly.  

Garnish with fresh sweet basil and serve.  

Makes about 30 rollups.