This recipe comes from Phillis Carey, a culinary instructor in Carlsbad who has a
roster of vegetarian dishes. I copy it here because it's hearty, satisfying, and combines
a great number of my favorite cooking ingredients.
*4 to 6 servings*
2 large eggplants
1 c ricotta cheese
10 oz cooked chopped spinach
½ c prepared basil pesto sauce
¼ c toasted pine nuts
1 c freshly grated mozzarella cheese
½ c freshly grated parmesan cheese (divided use)
1 clove garlic, minced
½ t dried oregano
Salt, pepper to taste
2 c prepared marinara sauce
Peel eggplant and slice thinly lengthwise. You should have about 6 slices
per eggplant. Brush slices lightly with olive oil and lay in a single layer
on two baking sheets. Broil 4 inches from the heat source for about 3 to 5
minutes on each side, or until browned and tender. Repeat with second pan.
Set aside to cool.
To make the filling: Combine the ricotta, spinach, pesto, pine nuts,
mozzarella cheese, ¼ c Parmesan cheese, eggs, garlic, oregano and salt and
pepper to taste in a large bowl. Mix well. Divide the filling evenly among
eggplant slices, spreading to cover the entire slice; roll up.
Spread ½ c marinara sauce on the bottom of a greased 9-by-13-inch baking
dish. Arrange rolls, seam side down, in the sauce. Pour remaining sauce over
and sprinkle with remaining ¼ c Parmesan cheese.
Bake at 375°F for 30 minutes, or until sauce is bubbly and top is
(From Phillis Carey)