Eggplant Rolls
From gourmetana 15 years ago
- 30 minutes to make
- Serves 4
I served this as a starter once and it was a success. Hope you all enjoy it!
Ingredients
- 1 large eggplant shopping list
- 4 tbsp olive oil shopping list
- 3 tbsp fresh basil, finely chopped shopping list
- 1 tbsp sun-dried tomato paste shopping list
- 1/2 pound soft goat's cheese shopping list
- 4 tbsp fresh white breadcrumbs shopping list
- 2 tbsp grated parmisan cheese shopping list
How to make it
- Preheat the oven. Trim the stalk off the eggplant and discart. Cut the eggplant lenghtways into eight thin slices and arrange in one layer on a lightly oiled baking sheet. Brush lightly with olive oil and season. Roast for 15 min until the eggplant is soft enough to roll up. Cool for 10 min.
- Mix the chopped basil and tomato paste in a bowl. Spread each eggplant slice with a little goat's cheese, then some of the sun-dried tomato paste mix, leaving a small border all around. Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.
- Combine the breadcrumbs and the grated parmisan. Brush the eggplant rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Cover the dish with foil and cook for 5 min. Remove the foil and continue to cook for 10 min until golden brown.
The Rating
Reviewed by 5 people-
yummy Ana good one copied and printed hahaha high 5
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Delicious...sounds great!
greekgirrrl
in Long Island loved it
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This sounds wonderful.. I am saving this to try soon.. Jim
jimrug1
in Peoria loved it
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