You know summer is ending when the nights become cool and crisp. Another sign of Autumn being in the air is the use of the oven and the aromatic aromas filling every corner of your humble abode. The last sign is your college bound student leaving to go live in their dorms/campus apartments and ones head filling with worries if their child is eating well.
What I do is take the opportunity of an occassion to go visit them and bring some homemade goodies. One of my favorite treats in the fall is making an Eggplant dish. This year I'm going to bring this Eggplant Rollatini dish and we will see how fast the young adults clean their plates.
Ingredients
2 large eggplants (3 pounds total)
salt
1 c fresh mozzarella, grated or chopped
1 c goat cheese, crumbled
2 green onions, thinly sliced OR bunch of chives, chopped
2 t thyme or rosemary, minced
pepper
grilled tomato sauce (make this while the rollatini bake)
olive oil
Directions
hinly slice (1/3-inch) the eggplant, arrange on trays, sprinkle with salt, flip, and repeat. Let sit for one hour, the rinse well and pat dry.
Meanwhile, combine cheese, green onions, thyme, and a dash of pepper.
Brush each slice of eggplant with a bit of oil and fry over medium heat a minute or two until tender, flip, and repeat. Stack each finished slice on a plate as you fry the rest.
Lightly oil the baking dish and preheat the oven to 400.
Place one or two tablespoons of filling at the end of each piece, roll into a tube, place in baking dish, and use a toothpick to keep it from unraveling. Repeat with remaining eggplant slices and filling, and arrange the finished rolls in a single layer in the dish. Cover with aluminum foil and bake about 25 minutes.
Meanwhile, prepare the tomato sauce.
To serve, spread a bit of sauce on each plate, top with 2 or 3 rollatini, remove the toothpicks, and enjoy!
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