Salting eggplant before cooking is a common step in recipes featuring this glossy-skinned vegetable. The salt helps draw some of the water out of the eggplant so that its retains its shape and doesn’t disintegrate during cooking. Be sure to thoroughly rinse the salt off before proceeding with the next step in the recipe.
Ingredients
- 1 medium eggplant
- 1 teaspoon salt
- 2 medium red and/or yellow tomatoes, sliced
- ½ cup coarse bread crumbs (torn from focaccia)
- 2 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper
- ¼ cup purchased basil pesto or dried tomato pesto
- 4 ounces fresh mozzarella cheese, cut into 12 pieces
- 1½ cups arugula or baby spinach
- Fresh basil leaves (optional)
How to Make It
- Trim sides from eggplant, removing most of the skin and forming a rectangular block. Using a sharp knife or mandoline, cut eggplant into 12 lengthwise slices (⅛ to ¼ inch thick). Line a very large baking sheet with paper towels. Arrange eggplant slices in a single layer on the prepared baking sheet. Sprinkle both sides of eggplant slices with salt; let stand for 15 minutes. Rinse eggplant; drain well.
- Meanwhile, in a 3-quart square baking dish arrange tomato slices in a single layer; set aside. In a small bowl combine bread crumbs, olive oil, and pepper; set aside.
- Preheat oven to 400°F. Spread about 1 teaspoon pesto over each eggplant slice. Top with cheese and arugula. Roll up slices; secure with wooden toothpicks. Place eggplant rolls, seam sides down, in baking dish on top of tomato slices. Cover with foil.
- Bake for 20 minutes. Remove foil; sprinkle with bread crumb mixture. Bake, uncovered, for 5 to 10 minutes more or until bread crumbs are crisp and eggplant is tender. To serve, use a small spatula to lift tomato slices topped with eggplant rolls from dish. If desired, garnish with basil.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 93 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
Cholesterol 8 mg 3% |
Sodium 90 mg 2% |
carbohydrates 5 g 4% |
Dietary Fiber 2 g 5% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |