Eggplant Rolls

These taste fine cold, or you can box up the eggplant rolls and put the hot tomato sauce in a thermos.

Ingredients

1 globe eggplant, cut into eight 1/4-inch-thick slices
Salt for sprinkling
2 tablespoons olive oil
1 cup ricotta cheese
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil or marjoram
2 cups tomato sauce

Method

Sprinkle each slice of eggplant with salt and let sit for 30 minutes.

Brush moisture and salt off. Brush olive oil on each side of each slice. Place on a baking sheet and bake in a preheated 350°F oven for 20 minutes.

In a bowl, stir cheeses and herbs together.

Spread each slice with filling, roll up, and tie with string or secure with a toothpick.

Pour tomato sauce over rolls and bake in a preheated 350°F oven for 30 minutes, or until heated throughout and melty.

Makes 8 rolls; serves 4.

This recipe is excerpted with permission from The Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for the quality-conscious family on the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com.

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About The Author

Linda Haynes is a schoolteacher, avid gardener, and practicing artist. She lives in New Hampshire, where she loves to experiment with vegetarian cooking for her family.

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