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Stuffed Eggplant Rolls
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2 (1 pound) eggplants
1/4 teaspoon salt
5 tablespoons olive oil
4 garlic cloves, chopped
3/4 pound button mushrooms, quartered
1/4 teaspoon black pepper
4 tablespoons chopped fresh basil
1 cup chopped ham
1/2 cup white wine
1/2 cup Italian Bread Crumbs
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup Chicken Stock
1 cup Tomato Sauce
1 cup shredded mozzarella cheese
Serves 6 to 8
Trim the ends of the eggplants and cut lengthwise into 1/4 inch slices. Discard the outer slices. There should be about 8 usable slices from each eggplant. Sprinkle the slices with the salt and lay on top of one another in a large colander. Place a dish on top and weight it down with a heavy object (a large can of tomatoes works well.) Drain for 20 minutes. Pat dry with paper towels.
Preheat the oven to 425 F. Brush a nonstick baking pan and both sides of the eggplant slices with 3 tablespoons of the olive oil. Roast for 25 minutes, until lightly browned. Set aside.
Heat the remaining olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Cook the garlic, mushrooms, pepper, basil and ham until the mushrooms have released their juices, about 3-4 minutes. Transfer the mixture to a bowl and mix in the bread crumbs and 1/4 cup of the Romano cheese. The stuffing should be on the drier side. If too moist, add more bread crumbs.
Preheat the oven to 400 F. Place 1-2 tablespoons of the filling at the large end of the eggplant slices. Roll the eggplant slices up, enclosing the stuffing. Set aside.
Pour the chicken stock and tomato sauce into a 9x13 inch baking dish, stirring to mix. Place the eggplant rolls in the sauce and top with the mozzarella cheese and the remaining Romano cheese. Bake for 30 minutes, until the cheese is brown and the sauce is bubbling. Serve 2-3 rolls per person.
Wine Suggestion - Cabernet Sauvignon
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