Description
A sensational way to do eggplant – and easy too! Serves 6 as an appetizer, 4 as a main (vegetarian) course.
Ingredients
- Onion
- Olive Oil
- Garlic
- Tomatoes
- Sugar
- Eggplant
- Mozzarella Cheese
- Chevre Cheese
- Basil Leaves
- Fresh Basil Leaf
Instructions
- For sauce: cook onion in oil over moderately-low heat, stirring, for 3 minutes
- Stir in garlic and cook, stirring, until onion is softened
- Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes
- Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened
- Make rolls: preheat broiler
- In a bowl, stir together mozzarella, goat cheese and shredded basil
- Pat eggplant dry
- Arrange 1 layer of eggplant in a baking pan and brush with some of the oil
- Broil 4 inches away from heat source for 3-4 minutes, or until golden
- Turn, brush with remaining oil, and broil 3-4 minutes more
- Transfer to a large platter to cool
- Spread a mounded teaspoon of the cheese mixture 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 jelly roll fashion
- Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling
- Transfer to serving plates, spoon sauce over and garnish with basil