This recipe was inspired by Cuisine at Home’s “Cuisine for Two” cookbook. It’s a fun alternative to Eggplant Parmigiana.
Preheat oven to 450 degrees.
Slice a large eggplant into 5 length-wise slices. Remove stem and base.
Place them on a rack in a roasting pan, then brush each one with Olive Oil.
Sprinkle with Salt and Pepper.
Bake in the oven for 10 minutes a side, and set aside to cool enough to handle.
In a medium bowl, thoroughly stir together:
1/4 Cup Chevre
1/4 Cup Ricotta
1 teaspoon fresh Lemon Juice
1/2 teaspoon grated Lemon Rind
1/2 teaspoon Thyme
Instead of making the recommended sauce, I used 1/2 recipe of Giada de Laurentiis’ Marinara Sauce that we had in the freezer (which is so wonderful that we usually have some on-hand).
Reduce heat to 375 degrees. Place 1 Cup Marinara Sauce in the bottom of an oval baker. Spread 1/5 – 1/6 of filling onto each slice of Eggplant, and roll from smallest end. Place seam side down in baking dish – repeat with all slices. Cover with remaining Marinara Sauce and 1/2 Cup Shredded Mozzarella. Bake uncovered until cheese is golden, about 20 minutes.
While Eggplant is baking, cook 1/2 Pound Penne (or other short pasta) according to package directions. Drain, and toss with 1 Cup Marinara Sauce. Place Eggplant Rolatini on a bed of Penne. Print this recipe
These dishes are Duncan Miller Teardop Glass (1935 – 1955) Part of our collection of Depression Glass.
You may wonder how many times I can feature the same dessert, but this is a wonderful recipe that you can adapt to any kind of fruit, and it’s always delicious!
Some of John’s family live near Fresno where they grow the most beautiful peaches. And, I got a little too enthusiastic about buying them last summer because the season is so short, so we have lots in our freezer. This is such a quick dessert to throw together especially on a weeknight. A true American classic!
We came across this heart on the beach today!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!