I started in the fridge the other day trying to figure out what to do with the three cute little eggplants I had from my last trip to the farmer’s market. I didn’t want to go to the grocery (trying to use up everything in the fridge) so I stared. When that didn’t yield too much inspiration I headed back to my cookbooks, cooking websites and apps. Eggplant lasagna and involtini both looked good, but these were little eggplants and my supply of stuff was limited. So, I improvised.
I sliced the eggplants lengthwise, trimmed the skin off the end pieces, coated them with olive oil, sal and pepper and roasted them in the oven for about 20 minutes at 400 degrees. I let those cool and prepped the filling.
I took a half a container of ricotta cheese (about 6 ounces from a 15 ounce container) and mixed it with one egg, salt, pepper and about one or two tablespoons of chopped, fresh oregano and about 1/3 cup of shredded mozzarella. Once the eggplant was cool enough to handle, I coated the bottom of a glass pan with tomato sauce. I put a tablespoon of the filling on each eggplant and folded the eggplant over. Once they were all filled, I topped each eggplant bundle with a tablespoon of sauce and grated some reggiano cheese. I baked this, covered, in a 350 degree oven for 20 minutes.
The result was a really lovely little dinner. Bob liked it (no need to order pizza) and the only complaint from either of us was that we wanted more. So note for next time, have more eggplant. One large eggplant or more than three small ones.
- Eggplant: small or one to two large
- Ricotta cheese: 6-8 ounces (about 2/3 cup)
- Mozzarella cheese: 1/3 cup
- Oregano: 1-2 tablespoons, chopped
- Tomato sauce: about 3/4 cup
- Sal and pepper
- Olive oil
* no pictures with this post because every time I try to upload one! WordPress crashes. I went ahead with the post so I wouldn’t forget what I did and could actually make this again. If they fix the problem, I’ll try to update with a picture or two.