On today’s show, Marta and I teamed up and made seasonal eggplant dishes. 

.

🇮🇹 Marta @martascooking made a simple one to beat the Italian heat, called “rotolini”. It was simply grilled and filled with an arugula pesto. Light and a perfect appetizer. 

.

🍷Alan @altrottasamphora suggests a Pinot Grigio to pair with it. Thank you!

.

🇺🇸 I made the American version eggplant rolled up and baked in a tomato sauce, more similar to an eggplant Parmesan. Both are great ways to enjoy summer eggplant. Thank you Marta for another delightful cooking session together! 🤗

Serves 4-6

* 2 eggplants, cut in ¼” slices

* 1 cup ricotta

* ½ cup Parmesan cheese, grated

* 1 egg

* 2 garlic cloves, minced

* ½ cup parsley, chopped 

* ¼ tsp. Salt

* ½ tsp. Pepper 

* 1 ½ cups tomato sauce 

* ½ cup mozzarella, shredded 

* ¼ cup breadcrumbs (leave out for Keto)

* Salt for eggplant 

1. Salt sliced eggplant and let rest at least 10 minutes. This removes bitterness and softens the eggplant. Pat slices dry with paper towel to absorb liquid.

2. Then, bake eggplants for 10 minutes on a lightly greased baking sheet or parchment paper. They won’t be cooked through, but will be softened enough to roll. 

3. While eggplant is cooking, make filling. Mix ricotta, Parmesan cheese, egg, garlic, parsley, s&p. 

4. Put a few spoonfuls of tomato sauce in 9×13” baking dish or large cast iron pan. Spread out evenly.

5. Spoon 1 tablespoon of filling into cooled eggplant slices and roll up. Then, place rolled up eggplant, seam side down in sauce. Repeat this for the remaining eggplant slices and filling.

6. Top rolled eggplant with a few more spoons of sauce and then mozzarella cheese. Cover with foil and bake 30 minutes. Then, uncover and bake 10 minutes. Sprinkle breadcrumbs, if using, on top in last 5 minutes of cooking. Drizzle with a little olive oil to get them crispy. Let rest 10-15 minutes before serving. Garnish with parsley. 

• Asian-style Fish in Parchment

• Stuffed Zucchini Boats

• Vietnamese Banh Mi Lettuce Cups

View this post on Instagram

On today’s show, Marta and I teamed up and made seasonal eggplant dishes. . 🇮🇹 Marta @martascooking made a simple one to beat the Italian heat, called “rotolini”. It was simply grilled and filled with a arugula pesto. Light and a perfect appetizer. . 🍷Alan @altrottasamphora suggests a Pinot Grigio to pair with it. Thank you! . 🇺🇸 I made the American version eggplant rolled up and baked in a tomato sauce, more similar to an eggplant Parmesan. Both are great ways to enjoy summer eggplant (for another month or so). Thank you Marta for another delightful cooking session together! 🤗 . Baked Eggplant Rollotini Serves 6 . * 2 eggplants, cut in ¼” slices * 1 cup ricotta * ½ cup Parmesan cheese, grated * 1 egg * 2 garlic cloves, minced * ½ cup parsley, chopped * ¼ tsp. Salt * ½ tsp. Pepper * 1 ½ cups tomato sauce * ½ cup mozzarella, shredded * ¼ cup breadcrumbs * Salt for eggplant Directions: Preheat oven to 400 F 1. Salt sliced eggplant and let rest at least 10 minutes. This removes bitterness and softened the eggplant. Pat slices dry with paper towel to absorb liquid. 2. Then, bake eggplants for 10 minutes on a lightly greased baking sheet or parchment paper. 3. While eggplant is cooking, mix ricotta, Parmesan cheese, egg, garlic, parsley, s&p. 4. Put a few spoonfuls of tomato sauce in 9×13” baking dish or large cast iron pan. Spread out evenly. 5. Spoon 1 tablespoon of filling into cooled eggplant slices and roll up. Seam side down. Then, place in sauce. Repeat this for the remaining eggplant slices and filling. 6. Top rolled eggplant with a few more spoons of sauce and then mozzarella cheese. Cover with foil and bake 30 minutes. Then, uncover and bake 10 minutes. Sprinkle breadcrumbs on top in last 5 minutes of cooking. Music: Blue window Musician: Jef #eggplant #summervibes #lowcarb #lowcarbrecipes #instarecipe

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Aug 11, 2020 at 12:54pm PDT