Meal: Eggplant Rollatini and tomato/basil salad

Back Story: As with many of our meals, they are framed around the need to “use” a particular ingredient before it gets moldy. Tonight’s MF secret ingredient on the edge was fat free ricotta. It was perfect timing because we got a beautiful eggplant from our Berkshire Organics basket delivery. So, we got out our Manganaro’s Family Cookbook and went to town. If you’ve never been to Manganaro’s in NYC, stop reading and fly to NYC for lunch tomorrow (or just buy the cookbook). It’s that good; I can’t even explain it.

Method: Slice eggplant into thin slices. Not so thin that they will fall apart when cooked, about 1/4 inch thick. Salt and cook til soft (rollable), about 10 minutes, at 400 degrees. Be sure to spray the baking sheet with PAM. While that’s going, make the stuffing. We had about 10oz of fat free ricotta. Put this in a bowl and fold in an egg, salt/pepper, some parm, a bunch of minced fresh basil, dried oregano, and crushed bacon. We had “leftover” bacon from Caesar salad night earlier in the week. When the eggplant slices are soft, time to roll up. Spread some stuffing on each piece, add a slice of mozzarella, roll up and put the roll in a pan, seam side down. Top with Rao’s marinara. Rao’s elevates every dish to restaurant quality. Seline would probably kill me but, it’s so good and prepared by someone other than me. Sometimes, the easy button is best. Bake for 30mins at 400 degrees, uncovered. Remove and let rest for 10 mins. Serve with a salad. We made a tomato/basil slice salad with balsamic drizzle. Yum!