I’m sure most of you are by now familiar with the Meatless Monday Campaign. The campaign has been around for a long time now, but I feel in the past few years has REALLY taken off.The idea is (at least) once a week, on Mondays, you give up meat. The goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. My husband and I aren’t exactly hardcore carnivores. I’m not sure we could ever be fully vegetarian (or vegan–tried and failed), but try to only eat meat a few times a week, fish at least once a week (though we should eat way more) and stock up on veggies.
From my Tribeca CSA share, we received a bunch of eggplants (four medium to large ones to be exact). Eggplant parm is just so cliche. And it was way too hot for a stew. I wanted something cheesy. Stuffed shells popped into my head, but I wasn’t really feeling the carbs, so figured why not substitute the shells with eggplant? And I went from there. The fun part about creating a dish, is you get to name it. And Eggplant Rollups were born.
Eggplant Rollups (Serves 6-8)
- 2 large eggplants (8″ or longer is better)
- 2 c ricotta cheese
- 80z mozzarella, shredded
- 2 eggs
- 2 tbsp Parmesan cheeese
- salt and pepper to taste
- 2 1/2 c tomato sauce (I ran out so made some quick sauce with diced tomatoes, an onion and garlic)
Preheat oven to 350° F. Cut off top and bottom of eggplant and cut into 1/8″ inch slices using a madoline (careful of your fingers!). You should end up with about 2 dozen slices Mix all other ingredients, except tomato sauce, together in a bowl to create the stuffing. Spread 1/2 c sauce on the bottom of an 8×12 inch baking dish–just enough so the eggplant won’t stick to the bottom. take an individual slice of eggplant, and fill the center with about 2 tablespoons of filling. Fold over front and back off eggplant strip so it forms a coil and hold in place with a toothpick. Place roll-up on baking dish and repeat for rest of eggplant slices. Top finished eggplant roll-ups with remaining sauce and bake for 40 minutes or until eggplant is cooked. Remove from oven and let sit for a few minutes so cheese filling sets a bit (it will still be a bit runny when serving so be careful). Serve 3-4 roll-ups per person. Tastes even better as leftovers!
- Grilled Zucchini and Eggplant Parmesan from Cookin’ Canuck (blogher.com)
- Easy Summer Party Dip! (brooklynlocavore.wordpress.com)
- Simple Sandwich Idea (brooklynlocavore.wordpress.com)
I love this but don’t know if I can get my kids to eat it.
Hmmm, if you put sprinkles or something on it? Sorry, I’m not sure how it would appear to kids. Maybe if you let them help make it? I don’t have kids but have friends who are able to get their kids to eat so much more when they involve them in the cooking process. Just don’t let them near the mandoline!
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