Ricotta Stuffed Eggplant RollRecipe by Chef Michael Williams

Directions

1. Start this one off by adding the ricotta to a small mixing bowl.
2. Now preheat a small fry pan on medium heat then add the butter and the onions.  Sauté until the onions become translucent.
3. Add the garlic and rosemary and sauté for another minute or two.
4. Transfer the sautéed veggies to the mixing bowl with the ricotta, and then add the egg yolk, salt and paprika.  Give a good stir.
5. Now with a large, sharp knife, cut the eggplant into thin ‘sheets’ lengthwise.  Try to get them as thin as you can while still giving them enough structure to hold together.
6. Now you need to soften them up a little.  I do this either by flashing a few at a time in a frying pan with a touch of oil or by placing them on a baking sheet, brushing with oil and placing under the broiler of my oven for a couple of minutes.  The point of this is to soften up the eggplant enough so that it rolls easier.
7. Now lay your softened eggplant on a clean worksurface and place a spoonful or two of the ricotta mixture across each sheet the narrow way and then roll.
8. Add enough tomato sauce to a roasting pan or casserole dish so that it will come half way up your eggplant rolls.
9. Place the eggplant rolls in the tomato sauce and optionally top with the parmesan cheese and/or bread crumbs.
10. Bake in a preheated 375° F oven until the parmesan cheese is lightly browned.
11. Garnish with fresh chopped herbs and serve warm.