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Ingredients
- 1 x onion minced
- 2 Tbsp. extra virgin olive oil
- 1 sm garlic clove chopped
- 2 lb tomatoes minced coarse a healthy pinch of sugar a (1-lb.) eggplant
- 1 c. grated mozzarella (about 1/4 lb.)
- 3 1/2 ounce mild soft goat cheese such as Montrachet, at room temperature (about 1/2 c.)
- 1/4 c. shredded fresh basil leaves
- 2 Tbsp. extra virgin olive oil up to 3 fresh basil leaves for garnish
Directions
- Make the tomato sauce:In a heavy skillet cook the onion in the oil over moderately low heat, stirring, for 3 min, stir in the garlic, and cook the mix, stirring, till the onion is softened. Add in the tomatoes, the sugar, and salt to taste and cook the mix over moderate heat, stirring, for 20 min. Force the mix through the fine disk of a food mill set over a saucepan and cook the sauce over moderately high heat for 5 - 10 min, or possibly till it is thickened to the desired consistency.
- Make the eggplant rolls:With a hand-held slicing device or possibly large sharp knife cut the eggplant lengthwise into 1/4-inch slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 30 min. In a bowl stir together the mozzarella, the goat cheese, and the shredded basil. Pat the
- eggplant dry, arrange one layer of it on the oiled rack of a broiler pan, and brush it with some of the oil. Broil the eggplant under a preheated broiler about 4 inches from the heat for 3 to 4 min, or possibly till it is golden brown. Turn the eggplant, brush it with some of the remaining oil, and broil it for 3 to 4 min more, or possibly till it is golden brown. Transfer the eggplant to a large platter to cold and broil the remaining eggplant, brushing it with the remaining oil, in the same manner. Spread a mounded tsp. of the cheese mix lengthwise down the middle of each eggplant
- slice, leaving a 1-inch border at the wide end, and, beginning at the narrow end, roll up the eggplant jelly-roll fashion. Arrange the rolls, seam sides down, n an oiled flameproof shallow baking dish just large sufficient to hold them in one layer and broil them for 3 min, or possibly till the cheese is just melted and bubbling.
- Transfer the eggplant rolls with a spatula to serving plates, spoon the tomato sauce over them, and garnish the rolls with the basil leaves.
- Makes about 12 rolls.
- Serving 4 as a first course or possibly 6 as a side dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1196g | |
| Calories 1272 | |
| Calories from Fat 896 | 70% |
| Total Fat 101.74g | 127% |
| Saturated Fat 36.94g | 148% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 1114mg | 46% |
| Potassium 2234mg | 64% |
| Total Carbs 45.91g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 27.98g | 19% |
| Protein 51.85g | 83% |
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