GARLIC-SCENTED ROASTED EGGPLANT slices are slathered with pesto, filled with cheese, and baked on a bed of tomato sauce. The trick is to cut the eggplants into uniform slices so they cook evenly. A simple pasta dressed with butter and cheese or olive oil and garlic makes a nice accompaniment.
SERVES: 4
INGREDIENTS:
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 medium-size eggplants (about 3 pounds), peeled and sliced lengthwise into ⅜-inch-thick steaks
- Salt and freshly ground black pepper
- 2 cups well-seasoned tomato sauce
- 1 cup pesto, homemade or store-bought
- 4 ounces mozzarella cheese, grated (about 1 cup)
- 1 cup freshly grated Parmesan cheese
INSTRUCTIONS:
- Preheat the oven to 400°F. Lightly oil two rimmed baking sheets.
- Combine the oil and garlic. Brush on both sides of the eggplant slices. Arrange in a single layer on the baking sheets. Season generously with salt and pepper.
- Place the baking sheets side by side in the oven. Roast for 20 to 25 minutes, until well browned and very tender, turning once. Remove from the oven and reduce the temperature to 350°F. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate them once or twice during the roasting process.)
- Spread about 1 cup of the sauce in the bottom of a 9 × 13-inch baking dish. Spread each eggplant slice with pesto and top with a couple of tablespoons of each cheese. Roll up and place seam side down in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the remaining cheese.
- Bake for about 15 minutes, until the cheese is melted and the eggplant is heated through.
- Serve hot.
