Well, it's official - I am an eggplant farmer. This was the first summer that I'd tried my hand at eggplant farming and to be honest - I had low expectations. But, turns out - eggplant is surprisingly easy to grow. I was so excited when I walked out to my garden one afternoon to find these beautiful plants.
And it didn't take long for these 2 delicious looking eggplants to grow either.
So the big question was --- "What in the world do I make with my prized eggplant?" The answer - eggplant rollatini. I can think of no better way to highlight my very first home grown eggplant.
1 recipe homemade marinara (I used my lasagna sauce recipe)
2 beautifully home grown eggplant (or store bought)
8 ounces ricotta
4 ounces cream cheese
5 ounces frozen spinach (thawed)
4 Tablespoons Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
dash of salt
Roll eggplant up tightly and place in baking dish over sauce.
Top with another layer of sauce and sprinkle with a little extra Parmesan cheese. Bake 20 minutes at 350.
Serve and enjoy.
While I was making my eggplant rollatini, the kids were whipping up some traditional lasagna and we baked them together in the oven. I have to admit - I sampled both and I liked the eggplant rollatini soooo much better. It really is good and I'm pretty sure that's not just because I grew my own eggplant. I love being an eggplant farmer.
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