![]() 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. Eggplant Rollatini 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.
Ciao!
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