E is for Eggplant....

I happen to be quite fond of eggplant already... so here are a couple recipes I'd like to share....

Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint



  • 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
  • Coarse kosher salt
  • Extra-virgin olive oil
  • 1 1-pound bunch Swiss chard, center ribs removed
  • 2 large eggs
  • 1 15-ounce container whole-milk ricotta cheese
  • 1 1/4 cups finely grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh mint
  • 3/4 teaspoon freshly ground black pepper
  • 1 15- to 16-ounce can tomato sauce
  • 1 8-ounce ball fresh water-packed mozzarella, drained, thinly sliced


  • Cover bottom and sides of each of 2 large colanders with 1 layer of eggplant slices; sprinkle generously with coarse salt. Continue layering eggplant slices in each colander, sprinkling each layer with coarse salt, until all eggplant slices are used. Place each colander over large bowl; let stand at least 30 minutes and up to 1 hour. Rinse eggplant slices to remove excess salt; dry thoroughly with paper towels.
  • Position oven rack 5 to 6 inches from heat source and preheat broiler. Line 3 large rimmed baking sheets with parchment paper. Arrange eggplant slices in single layer on prepared baking sheets. Brush both sides of eggplant slices with olive oil. Broil 1 sheet at a time until eggplant slices are tender and beginning to brown, watching closely and removing eggplant slices as needed if cooking too quickly, 3 to 4 minutes per side. Remove baking sheet from oven and cool eggplant while preparing filling.
  • Bring large pot of salted water to boil. Add chard to pot and boil just until tender, about 2 minutes. Drain; rinse with cold water. Squeeze chard very dry, then chop coarsely. Squeeze chard dry again between paper towels. Whisk eggs and pinch of coarse salt in medium bowl. Stir in chopped chard, ricotta cheese, 1 cup Parmesan, mint, and black pepper.
  • Lightly oil 15x10x2-inch glass baking dish. Spread half of tomato sauce evenly over bottom of dish. Divide chard-ricotta filling among eggplant slices, placing about 1 heaping tablespoon filling in center of each. Starting at 1 short end of each, loosely roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, atop sauce in baking dish. Spoon remaining tomato sauce over. Place mozzarella slices in single layer over rolls. Sprinkle with remaining 1/4 cup Parmesan cheese. DO AHEAD Can be made 1 day ahead. Cover with foil and chill.
  • Preheat oven to 350°F. Bake eggplant Parmesan rolls, covered with foil, until heated through, about 30 minutes if freshly made or 40 minutes if refrigerated. Uncover and bake until brown in spots and sauce is bubbling, 15 to 20 minutes. Serve hot.

    Picture of Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish Recipe

    Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish



    For the grilled tomato-basil relish:

    • 8 ripe plum tomatoes, cut in half lengthwise
    • 5 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1 small red onion, cut in half and thinly sliced
    • 2 tablespoons balsamic vinegar
    • 1/4 cup finely chopped fresh basil plus fresh leaves, for garnish

    For the eggplant:

    • 8 slices (2 medium eggplants, ends trimmed and cut crosswise into 1/2-inch thick slices)
    • 6 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 16 ounces fresh sheep's milk ricotta
    • 1/4 cup finely chopped fresh flat-leaf parsley leaves
    • Salt and freshly ground black pepper

    For the grilled tomato-basil relish:


    Heat your grill to high.
    Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop.
    Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.

    For the eggplant:

    Heat your grill to high.
    Brush eggplant slices on both sides with the oil and season with salt and pepper. Place the slices on the grill and grill until golden brown and slighty charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes.
    Stir together the ricotta and parsley in a medium bowl and season with salt and pepper.
    Place the grilled eggplant on a large platter and top each slice with a heaping tablespoon of the ricotta and a heaping tablespoon of the tomato relish.


Gina said...

Oh yum! I love eggplant!

Carrie said...

oh yummy I love eggplant and I am planning on planting some this spring so thanks for these recipes!


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Maira Gall