It has been a while since I had blogged for "This Book Makes Me Cook(TBMMC)" blog event. I promised myself the all of last year that I would do so the next month but never came close to picking a book to read or get inspired by it. Under The Tuscan Sun is the book of the month. I enjoyed the book but I must confess that I had watched the movie some years ago and liked it a lot. It was one of those movies that ends making you feel good. For once a movie inspired me to read the book. I had only read a few pages before I hit the recipe pages. Eggplant rolls was what I was inspired to make. It was easy to prepare and highly rated by my family. Next time you are in the mood to prepare Italian food please give this one a try. An apt entry to the Vegetable Marathon event hosted by Anita's Kitchen.
Measuring Cup and Spoon
Ricotta Cheese - 15 oz
Chilli Powder - 1 tsp
Sun Dried tomatoes chopped - 1/4 cup
Basil - 1 tsp
Garlic Powder - 1 tsp
Pepper - 1/4 tsp
Japanese Eggplant - 4
Oil - 1/4 cup (for grilling)
Marinara sauce - 1 bottle ( I used store bought brand)
Mozzarella Cheese - 3/4 th cup
1. Slice eggplant 1/4th inch slices length wise and season with salt and place it in the colander for excess liquid to drain for 20 to 30 minutes.
2. Mix the ricotta, chilli, garlic and pepper powder, salt, basil and sun dried tomatoes in a bowl.
3. Heat the grill pan and spray the oil before placing slices of eggplant. Allow grill marks to appear before they eggplant is flipped.
4. Spread 1/2 cup of marinara sauce in a rectangle baking pan.
5. Take each slice of grilled eggplant and spread 1 tbsp or so of the cheese mixture and roll it up.
6. Place the open side down on the baking pan.
7. Once all have been rolled add 1/2 cup of the sauce on top of the eggplant and add the cheese.
8. Cover with aluminum foil and bake at 400 degree F for 20 minutes, then remove the foil and bake for another 10 minutes.
9. Serve with pasta, salad and bread - a perfect Italian dinner and feel you are in Tuscany.