2 medium eggplants
1/3 cup grated romano cheese olive oil
1/3 cup shredded fontina cheese
1 cup ricotta cheese
1 egg
white pepper, to taste
1/4 chopped fresh parsley
olive oil
fresh sweet basil
2 ounces toasted pinole nuts
1-28 ounce can chopped tomatoes
Slice eggplant into about 1/8 inch slices. Dip eggplant slices quickly into olive oil and place on a baking sheet. Place into pre-heated 375 degree oven for about 15 minutes or until eggplant is soft and slightly golden.
Meanwhile, put ricotta, egg, pinole, and romano cheese in a mixer and whip until creamy. Stir in fontina cheese, parsley and white pepper. Spoon filling into small plastic bag and tie the top. Cut a small hole in the bottom corner and gently squeeze a little of the filling into the center of each eggplant (see the photo above). Roll the filled eggplant slightly and place seam down onto ovenproof baking dish. Cover with some chopped tomatoes and a little more romano cheese. Place uncovered in preheated 350 degree oven for about 30 minutes, or until they are hot and bubbly. Garnish with fresh sweet basil and serve. Makes about 30 rollups.
This will quickly become a family favorite!
