These were quite tasty, and very easy to make. I am always on the lookout for a good eggplant recipe! I got this from the vegetarian blog, fresh365. I cut the original recipe in half. Serves 2 as an entree.
1 medium eggplant
1 T olive oil
1/4 large onion, chopped
1 T minced garlic
1/4 c sun-dried tomatoes (I used sundried tomato pesto)
1 c ricotta cheese
salt and pepper
small handful basil, chopped (I used dried)
1 1/2 c prepared red sauce (I used tomato-basil spaghetti sauce)
1/2 c shredded mozzarella or parmesan (or a combination)
1) Preheat oven to 350F. Cut the stems off eggplant, and discard. Slice eggplant lengthwise into 1/4” strips.
2) Arrange slices on a non-stick baking sheet, and sprinkle with a few pinches of salt. The original recipe says to cook for 12-15 minutes until the eggplant is just tender. This didn't seem to be enough; I cooked for 15 minutes, flipped the slices over, and cooked for an additional 5 minutes. Allow eggplant to cool at room temperature. Leave oven on at 350F.
3) In a small pan, heat olive oil over medium heat. Add onion and garlic, and sauté 5-7 minutes, until onion begins to turn golden brown. If you wish, you can add a little water, white wine, or broth to help loosen and scrape up all the yummy brown bits in the pan. Stir in sun-dried tomatoes, and cook 2 minutes. Transfer to a medium bowl. Add ricotta, salt, pepper, and basil. Stir until well combined.
4) In a 8x8 glass dish, spread enough red sauce along the bottom to cover it. Remove eggplant from baking sheet, and place on a flat work surface. Scoop a few tablespoons of ricotta-spread in the middle of each eggplant. Roll up, and place, seam side down, side by side in the dish (they will fit snugly, in two rows). Pour remaining red sauce over the top, and sprinkle with mozzarella or parmesan.
5) Bake 15-18 minutes, until heated through. Finish under the broiler for 3-4 minutes, until cheese is bubbling and golden brown.