I saw this recipe and had to give it a try. I have had eggplant prepared a few different ways but never thought to roll it up, what a fabulous idea. Now I’m going to be searching for other things that can be rolled up. I already have a few ideas. It’s the simple things that amuse me.
2 eggplants, sliced thinly lengthwise
5 tablespoons extra virgin olive oil
4 tablespoons pesto
1 ½ cups mozzarella, shredded finely
basil leaves, chopped coarsely
salt and fresh ground black pepper to taste
Instructions: Sprinkle the eggplant slices with salt and leave for 10 minutes to extract the bitter juices. Turn the slices over and repeat on other side. Rinse extremely well with cold water and drain on paper towels.
Heat 2 tablespoons olive oil in large skillet. Once hot fry the eggplant slices lightly on both sides, a few at a time. Drain them on paper towels. Add more olive oil to pan as needed to fry remaining slices.
Spread pesto onto one side of the eggplant slices. Top with mozzarella and sprinkle basil leaves, salt and pepper. Roll up the slices and secure with wooden toothpicks.
Arrange eggplant rolls on an aluminum foil lined cooking tray. Place in preheated oven at 350° F and bake for 8-10 minutes.