Four Cheese Stuffed Eggplant Rolls (Involtini di Melanzane ai Quattro Formaggi) | Rachael Ray | Reci
For the easy marinara, place the tomatoes in a food processor, in batches if necessary, depending on the size of the processor, with the onions, garlic, EVOO, oregano, basil, red pepper flakes, sugar and salt. Whizz up and transfer to pot, then simmer 20 to 30 minutes over medium-low heat. Pour half into a casserole dish.
Rachael Ray Bubble & Brown 4.5-Quart Oval Baker
Rachael Ray Bubble & Brown 4.5-Quart Oval Baker
Preheat oven to 425°F, with rack at center.
For the rolls, salt the eggplant and dry a bit on towels.
In a small bowl, mix together the oregano, fennel seed and/or pollen, pepper flakes, granulated garlic, granulated onion, ground thyme and ground sage. Spray eggplant with EVOO, then season with salt, pepper and the spice mixture. Arrange on a parchment-lined baking sheet and roast until browned and tender, about 20 minutes.
While eggplant cools, combine cheeses in a bowl.
Roll cooled eggplant slices with a few rounded tablespoons of the cheese mixture, place in sauce in the casserole dish and top with more sauce and a little extra Parm. Bake again for a few minutes to set cheese and serve.
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