I know that you want to give into autumn, sit down with a whole pumpkin pie, and pull out your fat pants.
So do I.
Don’t do it!
Resist the urge with this totally comforting and savory dish that is so spicy, cheesy, and melty, that it will make you forget that there are no refined carbs in there. It is gluten free, vegetarian, and kosher, too.
What’s more, it is easy. Take shortcuts with your favorite jarred sauce if homemade isn’t readily available. Choose herbed goat cheese rather than spend time mincing garlic and stripping thyme off h the leaf. Don’t bother salting and draining the eggplant, since the sauce and cheese will cover any slight bitterness
You actually can sit down with this whole dish and eat it, relatively guilt free.
Be sure to slice the eggplant quite thinly – too thin is ok, too thick is like chewing a shoe sole.
Zesty Eggplant Rollatini
2 eggplants, washed and cut lengthwise into 1/8 inch slices
1 log herbed goat cheese, room temperature
16 oz. skim milk ricotta cheese, room temperature
1 container mushrooms, cleaned and quartered
1 bunch each basil and Italian flat-leaf parsley, washed and chopped
1 jar your favorite pasta sauce
1 tsp. olive oil
Salt and pepper to taste
1. Lay the sliced eggplant on a foil lined sheet and bake at 330F for 20 minutes, turning once halfway through. No seasoning, no olive oil, no nuthin. This is solely to dry out the eggplant so its water doesn’t dilute the sauce, and to make it flexible enough to roll.
This is comfort on a plate. The eggplant becomes velvety and soft, and the skin caramelizes at the edges, turning crispy and sweet. The tomato sauce deepens in color and taste, turning almost piquant and spicy, blending with the creamy ricotta and goat cheeses. The dried herbs and depth and the fresh herbs add a punch of brightness. The finishing touch is the bite of beefy, toothsome mushrooms.
Yeah, I know that I said this was a no carb meal.
Maybe you should get out those fat pants, after all.