Eggplant Rollatini

Eggplant Rollatini (10/11/12)

This is something I've tried for the first time, just a fancy name for most of us but really simple...so here it goes..

Ingredients:
1 Eggplant
1 chopped Carrot
1 chopped celery
1 green bell pepper
Beans
Shredded Parmesan
Shredded Mozzarella
1/2 cup Ricotta

Tomato and basil Sauce:
1 Bay leaf
2-3 black and green Cardamom
2 cups Tomato Puree
1/2 cup water
2 tsp dried/fresh basil leaves

Method:
For Tomato and basil sauce:
In a pan take olive oil when heated add bay leaf, cardamom cook it for 1 min and add tomato puree, water, basil leaves and cook till the water evaporates.

Eggplant:
Chop the bottom and the top of the eggplant and slice them thinly (not too thin). Brush both sides of the eggplant with olive oil and grill them for 10 min (each side) at 350 degrees on the grilling pan. (if you don't want to use the griller take a pan with little oil and fry the eggplant slices...this is actually the traditional way...:P)

In another bowl add veggies, Parmesan cheese, Mozzarella cheese, Ricotta (well i used the thick part of curd no watery part and it tastes perfect, so you can go with it if out of ricotta), salt, black pepper, basil, Italian seasoning...

When the eggplant is grilled/fried take 1 slice at a time add the filling and roll it, do the same with all the slices...

Brush a baking Dish with olive oil add a little sauce and spread it.. place all the rolled up eggplants in it and add the rest of the sauce to it. Spread Parmesan, Mozzarella  over it and garnish it with basil leaves. Sprinkle salt, black pepper :)

Preheat the oven at 350 degrees and put the eggplant in for 15-20 min or until the cheese melts...:) Njoi it with homemade Garlic bread (recipe in the blog)..:D