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Eggplant Rollups Over Spaghetti Recipe

Ingredients

How to make it

  • Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and pesto. Pour the bread crumbs into a large plate.
  • Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
  • Pre-heat the oven to 350 degrees F.
  • In a large non-stick skillet, heat 2 Tbs. EVOO over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 Tbs. of oil. Transfer the eggplant to a paper-towel-lined baking sheet.
  • In a small bowl, combine the Ricotta and 3 Tbs. of the Pecorino-Romano cheese; season with salt and pepper.
  • Spread 1 Tbs. of the remaining pesto onto each eggplant slice and top with about 2 Tbs. of the cheese mixture.
  • Roll up each slice and bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
  • Meanwhile, in a small sauce-pan, bring the marinara sauce to a simmer. Top the eggplant roll-ups with the marinara sauce and sprinkle with remaining Pecorino-Romano cheese.
  • Serve over the cooked spaghetti.
  • Mmmmmmmmmmmmmmm!!!!
  • **recipe and photograph from "Every Day with Rachael Ray" magazine**

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The Cook

knwalter Paulsboro, New Jersey

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