One of the items we received in our first delivery was an eggplant. Lacking some of the key ingredients for caponata, my favorite eggplant dish (the challenge of this method of shopping), I decided to make rolled eggplant. NOTE: For this recipe, I made my own tomato sauce, although jarred sauce would work as well.
Charlestown Culinary's recipe for Rolled Eggplant
1 eggplant, sliced lengthwise
1/4 cup olive oil
2 cups ricotta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
3 cups tomato sauce
Salt eggplant slices and let sit for 30 minutes. Rinse slices under cold water and dry with a paper towel. Brush slices with olive oil, and season with salt and pepper. Bake in the oven at 425°F for 20 minutes, turning over halfway through. While cooking, mix the cheese, egg and spices in a bowl.
In a baking dish, spread one cup of tomato sauce. Spoon a generous amount of cheese onto the eggplant slices and roll up. Place rolls a dish and cover with remaining sauce. Cover and bake at 350°F for 30 minutes. Finish with Parmesan cheese and serve with crusty bread.