This recipe is so easy and delicious and perfect to accompany our 2011 Carr Sangiovese. It has a wonderful balance of acidity and fruitfulness that pairs perfectly with the tomatoes and the creamy mushroom ricotta filling.
Also make sure to check out Well-Being Secrets for extra information on all the health benefits eggplant has to offer!
- 2 eggplant
- kosher salt
- olive oil for frying
- 6 cups homemade or favorite brand of tomato sauce
- 1 cup heavy cream
- freshly grated Parmigiano Reggiano
- bread crumbs, about 1 cup
- 2 cup whole milk ricotta
- juice of 1/2 lemon
- 2 tsp. fresh thyme leaves, minced
- 1/4 tsp. kosher salt
- 1/2 tsp. pepper
- 1 cup dried porcini mushrooms
1. Trim the stem end of each eggplant. Using a mandoline, cut the eggplant lengthwise into 1/4-inch thick slices. You should have about 12 slices. Sprinkle the eggplant on both sides with kosher salt, layer them in a colander, and let stand for 30 minutes to 1 hour.
2. Cover porcini mushrooms in boiling water for 20 minutes.
3. Press the moisture from the eggplant and blot them dry with paper towels. Pour oil to a depth of 1 inch in a deep, heavy saucepan or large skillet and heat to 360ºF on a deep-frying thermometer. Place 3 to 4 eggplant slices in the hot oil and cook until the slices turn slightly golden, 3 to 4 minutes. Using tongs, transfer the slices to a colander (or paper-towel lined plate) to drain. Repeat with remaining slices.
**For healthier option spray with olive oil and grill on medium heat**
2. Meanwhile, make the stuffing. Drain mushrooms and press out excess water and chop them. In a bowl, stir together the bread crumbs, ricotta, mushrooms, lemon juice, thyme and salt & pepper.
3. Preheat the oven to 425ºF. Spoon tomato sauce into a medium-sized baking dish till bottom of dish is covered in a thin layer. Place a spoonful of filling at one end of each of the eggplant slices. Roll the slice around the filling and place it seam-side down in the dish on top of the tomato sauce. Spoon a tablespoon of cream over each roll to moisten. Bake until the edges of sauce around the sides of the dish are dark and the rolls are nicely caramelized, 20 to 25 minutes. Garnish with the Parmesan before serving.
(adapted from Alaxandra Cooks)