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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I've been making it for a long time, using all kinds of cheeses and, sometimes, ground sausage, veal, or beef. Read more . I think I might have gotten it originally from a Williams-Sonoma cookbook, but I can't be certain, so no nasty messages. And there's no compelling reason why you can't adapt this recipe to make a non-pasta lasagna. Ingredients:
2 eggplants, about 1 lb. each |
11/2 tsp salt, plus salt, to taste |
2 red bell peppers |
1/4 cup lightly toasted panko |
3/4 cup grated pecorino-romano cheese |
1 tbsp pine nuts |
4 tbsp extra-virgin olive oil |
2 garlic cloves, minced |
freshly ground pepper, to taste |
about 16 fresh basil leaves |
white wine vinegar, to taste |
1 tbsp minced fresh flat-leaf parsley |
Directions:
1. Trim eggplants, then cut lengthwise into slices ⅓ inch thick. (You should have 10 to 12 slices) Use only the 8 largest slices.
2. Arrange them on a rack.
3. Sprinkle 11/2 tsp salt over the slices. Let stand for 2 hours. (The slices will exude moisture) Pat dry with paper towels.
4. Note: Don't skip this step. You want the eggplant to give off as much moisture as possible before you work with it. Otherwise, you're going to have some really soggy rolls.
5. Bring a large pot of salted water to a boil. Working in batches, add eggplant slices and cook until supple enough to roll easily, 5 to 6 minutes. Don't overcook. Using tongs, transfer to a kitchen towel to drain.
6. Meanwhile, roast your red peppers. I generally just hold them with tongs over an open flame until the outsides are blackened completely. Then I put the blackened peppers inside a paper bag, close the bag, and let them cool. The blackened skins will slide off easily and the seeds will come out with no trouble.
7. You can also broil the peppers, let them cool, and then peel and seed them. I never do this because it just means I will have another pan to wash.
8. Chop the cooled, skinned, seeded peppers.
9. In a small bowl, combine the chopped peppers, Panko, 1/4 cup pecorino-romano, pine nuts, and 1 Tbsp olive oil. Stir to mix well.
10. In a small pan over medium-low heat, warm 1 Tbsp olive oil. Add garlic and sauté 1 minute. Add to the bell pepper mixture. Season generously with salt and pepper.
11. Preheat oven to 375°F. Oil a baking dish large enough to accommodate eggplant rolls in a single layer.
12. Arrange eggplant slices on a work surface. Divide stuffing evenly among slices, spreading in a thin layer. Tear basil leaves into small pieces and scatter evenly over stuffing. Roll up each slice into a cylinder, then arrange, seam sides down, in prepared dish.
13. Drizzle rolls evenly with the remaining olive oil and sprinkle lightly with vinegar.
14. Bake until eggplant is completely tender when pierced, about 1 hour. Remove from the oven and sprinkle evenly with the remaining 1/2 cup pecorino-romano and with parsley.
15. Serve hot or warm. Makes 8 rolls; serves 4.
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