Okay, this is a total fraud. This is Eggplant Rollatini minus the roll. It’s the lazy woman’s Rollatini and plus meat. Tastes like, but doesn’t look like. Company meal for really close friends who won’t care that you didn’t go to enough trouble for them.
Are we clear now?
Besides that minor glitch…it’s damned good.
I mean really really good.
- 1/4 c EVOO
- 3-4 large cloves of garlic microplaned
- 1/2 c minced onions
- 1 28 oz can crushed tomatoes (best quality)
- 1 tsp hot pepper flakes
- 1/2 c or so of a good quality red wine
- 1 lb of ground sirloin (keep the fat down) or at least 93% fat-free
- 2 medium eggplants
- 1 container of ricotta cheese
- 2 eggs
- 1 c Parmigiano Reggiano grated
- 2 cups mozzarella shredded
- 1/4 c minced fresh basil
- 1/4 c minced fresh parsley
- Heat up the olive oil and add the garlic being careful not to burn it.
- Add the onions and saute until translucent.
- Add the beef, breaking up and browning it well.
- Add the hot pepper flakes, and the wine, bring to a light simmer, and reduce until most of the liquid is gone.
- Add the tomatoes and continue the simmer until quite thick. An hour or so. You want to get most of the juice out.
- While sauce is cooking, cut the eggplant into slices lengthwise. I found that 12 strips fit perfectly in my lasagna pan.
- Place on parchment paper and liberally brush with EVOO and salt and pepper.
- Place in a preheated oven at 400° until browned. Turn over and do the same, and return to oven until the eggplants are done. Set aside.
- In a bowl add the ricotta, Parmigiano, eggs, and herbs, mixing well.
- Assemble oiling your lasagna pan liberally. Then layer a small amount of the sauce in the bottom. Cover the bottom with eggplant slices, then cover with sauce, then add all the ricotta mixture. Sprinkle with about one cup of the mozzarella. Place the remaining eggplant to cover all this. Place the last of the sauce over the eggplant and then sprinkle with the remaining mozzarella.
- Place in a 350 oven for 45 minutes, uncover the last 15.
- Let it rest for 15 minutes and serve.
NOTES: The traditional way is the place the ricotta mixture on each slice of eggplant and roll them up and place them on a bed of sauce and then add more sauce over. Do this if you are into pretty or a masochist.
SOURCE: Sherry Peyton