Eggplant Rollatini

I was looking through an old issue of Everyday Food (March 2008) and came across two recipes I wanted to try. Eggplant Rollatini and a steak dish. I put the Eggplant Rollatini together on Sunday and then heated up for dinner Monday night. This is a super quick dish and very tasty. I could not find the original recipe online so I will post that with my adjustments noted :).

Eggplant Rollatini
Adapted from Everyday Food

1 or 2 large eggplant (2 lbs total)
salt and pepper
1 cup salsa or marinara sauce (I used my favorite Trader Joe's Chipotle)
1/2 cup Parmesan plus additional for serving (I had shaved Parmesan reggiano)
1/2 cup part skim ricotta (I used fat free ricotta)
1 large egg (I used 1/4 cup of egg beaters)
1 garlic clove (my salsa has a lot of garlic so I did not add additional)
1 1/2 Tbsp fresh basil
1 cup shredded part skim mozzarella (4 oz) (optional)
crusty bread for serving (optional)

Cut eggplant lengthwise into 1/2 inch thick slices. You should have about eight slices. I would suggest starting to cut while holding the eggplant upright and then put on it's side and slice sideways. Be careful of your fingers! Season with salt and pepper. Arrange the eggplant in a 2 quart microwave safe dish that has a lid. Cook on high until tender and pliable, but not fully cooked. About 6-8 minutes depending upon your microwave. Mine seems to be nuclear so 6 minutes was enough.

Line a baking sheet or baking cooling rack with paper towels (you may need two). Remove eggplant from dish and arrange on the paer towels. Be sure to use a spatula to transfer the eggplant as they are hot! Pat dry with additional paper towels.

Wipe the baking dish to remove any leftover moisture. Spread 1/4 cup of salsa/sauce to the bottom of the dish and set it aside.

In a medium bowl combine ricotta, Parmesan, egg, garlic, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Dividing up the mixture based upon how many slices you have spoon the mixture onto the eggplant. It is about 1 Tbsp of mixture per slice. Leaving about one inch from the wide end of the eggplant spoon the mixture on to the eggplant slice and then roll up. You could also spread the mixture across the eggplant slice, but I was afraid the mixture would be falling out all over the place. Place the rolled up eggplant seam side down in the baking dish. Arrange in a single layer. Top with remaining 3/4 cup salsa/marinara sauce.

Cover dish and microwave on high until eggplant is very tender. About 15 minutes. If you would like to top with mozarella cheese then sprinkle it on the top and microwave until cheese is melted; 2-3 minutes. Let cool for a few minutes and serve with a nice slice of bread. I came home from work tonight, took out a serving and microwaved for minute. Voila!