Fall is upon us, the weather is changing, days are shortening and gardening is nearly over. Some may assume this would make this gardener sad...some would be wrong. At the end of August, I am always strangely ready to be done with the garden. I kicked around the idea of doing fall crops this year, didn't do it, and am kind of glad. I'm not sure why, but every year after the planting, nurturing, loving and most importantly eating of the crops, I am ready to be done. It is a lot of work, and from May through the middle of August I do it willingly and am excited about it, some may say I even brag about it. But, right now my garden looks like an overgrown mess. Don't judge me, these plants want to be done too, they worked hard for three months and are ready to be done. A horticultural circle of life, if you will.
Below is my eggplant recipe that I use regularly and absolutely love. Of the three types of eggplant I put in the ground this year, Rosa Bianco was by far the fave. Not only was it beautiful, as seen above, but it was tasty and I got about 6 off the plant. Great job Mr. Eggplant!
EGGPLANT ROLANTINI
Eggplant (about 4 lbs - 2 big ones)
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
20 fresh basil leaves, chopped
Extra-virgin olive oil
2 cups fresh tomato sauce
EGGPLANT ROLANTINI
Eggplant (about 4 lbs - 2 big ones)
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
20 fresh basil leaves, chopped
Extra-virgin olive oil
2 cups fresh tomato sauce
Directions
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the ends off the eggplant, then cut the eggplants lengthwise, into 1/2-inch thick slices (the outer parts that have a lot of skin can be thrown away or cut into cubes for a stir-fry later, they will be too tough for this). Arrange eggplant slices onto rack. Sprinkle with salt (kosher preferably) to help remove bitterness from the eggplants. Set aside for about 10 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan with vegetable spray and then place eggplant slices on the grill until browned on each side and tender, I usually brown them about 4 minutes per side and then put slices aside to cool
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and gently combine. Fold in basil just to combine. Don't over mix or else it gets too runny.
Put a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rolantini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Pour the tomato sauce on top of the eggplant rolantini as evenly as possible. Season with salt and pepper. Sprinkle with remaining Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with olive oil. If you like cheese a lot, you can double the Parmesan on the top, or use Romano for a more pungent flavor
Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the ends off the eggplant, then cut the eggplants lengthwise, into 1/2-inch thick slices (the outer parts that have a lot of skin can be thrown away or cut into cubes for a stir-fry later, they will be too tough for this). Arrange eggplant slices onto rack. Sprinkle with salt (kosher preferably) to help remove bitterness from the eggplants. Set aside for about 10 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan with vegetable spray and then place eggplant slices on the grill until browned on each side and tender, I usually brown them about 4 minutes per side and then put slices aside to cool
In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and gently combine. Fold in basil just to combine. Don't over mix or else it gets too runny.
Put a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rolantini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Pour the tomato sauce on top of the eggplant rolantini as evenly as possible. Season with salt and pepper. Sprinkle with remaining Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with olive oil. If you like cheese a lot, you can double the Parmesan on the top, or use Romano for a more pungent flavor
For a super easy and delicious tomato sauce:
Buy 2 large cans of crushed tomatoes with basil from any supermarket
Saute 2 carrots, sliced in little circles, 2 pieces of celery (diced), a small yellow onion (chopped), 2 garlic cloves (diced), in a couple tablespoons of olive oil until tender
Pour in the tomatoes and throw in a bay leaf and let cook on low for 45 minutes to an hour
Remove the bayleaf when the sauce is done cooking and then throw the tomato mixture in a blender, blend til smooth. You can freeze or can any left over, frozen will last forever, canned will last in the fridge for a week or two.
Buy 2 large cans of crushed tomatoes with basil from any supermarket
Saute 2 carrots, sliced in little circles, 2 pieces of celery (diced), a small yellow onion (chopped), 2 garlic cloves (diced), in a couple tablespoons of olive oil until tender
Pour in the tomatoes and throw in a bay leaf and let cook on low for 45 minutes to an hour
Remove the bayleaf when the sauce is done cooking and then throw the tomato mixture in a blender, blend til smooth. You can freeze or can any left over, frozen will last forever, canned will last in the fridge for a week or two.
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What a beautiful pic!...and the recipe....absolutely delish!!!! Can't wait to see what recipes lie ahead! Fabulous! :-)
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