Easy Recipes

Eggplant Recipe

Find great Eggplant Recipe at 123EasyAsPie.com

Q: Eggplant recipe?
What is your own personnal favorite eggplant recipe?
Do you salt yours first before using in your recipe. (I am meaning salting and wiping off to remove the moisture).

A: Eggplant? you mean the violet-cucumber like ? I love that! What I do is i grill my eggplant on the stove – Nothing removed, nothing added, nothing used, just the stove and eggplant, then I remove the skin, then I beat eggs. I mix the eggs with the eggplant. And I fry it. If it is ok, you can serve it with rice . Great to dip with fish sauce. here is the pic.

http://images.search.yahoo.com/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fei%3DUTF-8%26p%3Dtortang%2520talong%26fp_ip%3DPH%26fr2%3Dtab-web%26fr%3Dyfp-t-501&w=500&h=375&imgurl=static.flickr.com%2F72%2F198674894_07429d3453.jpg&rurl=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fjoeysplanting%2F198674894%2F&size=175.2kB&name=Tortang%20Talong%20(Eggplant%20Omelette)&p=tortang%20talong&type=JPG&oid=8dcf77c3b4154512&fusr=joeysplanting&tit=Tortang%20Talong%20(Eggplant%20Omelette)&hurl=http://www.flickr.com/photos/joeysplanting/&no=1&tt=24

Q: eggplant recipe?
I am trying to add more vegetables to my diet, and I want to know how to cook yummy eggplant dishes that don’t require special spices / ingredients. If you have some good recipes, please let me know!

A: EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

–Mario Batali
————————–

Roasted Eggplant Spread

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. good olive oil
½ tsp cayenne pepper
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp lemon juice
2 Tbsp tahini (sesame seed paste)
3 Tbsp chopped parsley, plus extra for garnish

Preheat the oven to 400ºF. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
–Ina Garten
——————————-

Baba Ghanoush

This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
Large pinch of ground cumin
Salt, to taste
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh flat-leaf parsley
1/4 cup Kalamata olives

Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature. Serves 6.

–Williams-Sonoma

Q: Do you have a healthy eggplant recipe?
I love the stuff, but must confess my Eggplant Parmesan recipe is loaded with cholesterol (yum) and tradition fried eggplant doesn’t cut it either.

A: if you like dips try babaganoosh this is the way i do it because you use no oil.
peel egg plant cut into cubes put in a microwave bowl with a clove aof garlic cover and cook for 2 to 3 mins take out allow to cool add 3 or 4 tablespoons of tahinni and blend in a food processor. put in a bowl and serve with crusty bread or dry biscuits yum salt and pepper helps to.

Q: I need a good baked eggplant recipe?
I have one large eggplant and no recipe! I’ve looked some recipes up, but they require rigotta, bread crumbs, and various spices that I have not even heard of. I’m not a very good cook, but I LOVE eggplant!!
Any good recipes or ideas?
Thanks!

A: Well pretty much any recipe is going to require additional ingredients. To just bake eggplant:
Preheat oven to 425 deg F
Slice the eggplant to half inch thick slices
Spread the eggplant slices on paper towels. Sprinke salt evenly over the slices (not much, about a teaspoon). Put paper towels on top. Wait about 10 mins and press down – this will get rid of the excess moisture.
Put the eggplant slices on a baking sheet coated with cooking spray. Cook in the oven 8 minutes per side. You may have to do this in batches.

Eggplant goes well with:
Thyme
Oregano
Tomatoes
Mozarella

If you choose to use one of the spices (use either thyme or oregano, not both), sprinkle this on top of the eggplant while cooking. If you choose to use tomatoes, use either raw fresh tomatoes or bake canned tomatoes on the oven alongside the eggplant, or fry the tomatoes on the stove.

For a tasty baked eggplant recipe that doesn’t require any of the above ingredients offensive to you:
Moussaka, from Cooking Light:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611720

I also like eggplant parmigagna, which requires breadcrumbs, sauce, and mozarella, or eggplant lasagna.

Q: What is your favorite eggplant or veggie recipe?
I am working on only eatting seafood (meat source) and I wanted to know what your favorite eggplant recipe is or any other veg recipe for that matter. Thanks.

A: Eggplant Parmesan

Dip eggplant slices in beaten eggs. Coat with Italian seasoned bread crumbs and brown in hot olive oil.
Spray a 13×9 baking dish with non stick olive oil. Put enough spaghetti sauce in the bottom to cover. Put in a layer the browned eggplant. Sprinkle grated parmesan and mozzarella cheese on top of the eggplant. Add more spaghetti sauce. Continue to layer ingredients. Finish with spaghetti sauce. Cover with foil and bake in a 350 oven for 30 minutes. Remove foil and cover the top with grated parmesan and mozzarella cheese and put under broiler until cheese is melted and starts to brown. Let stand a few minutes before serving

Q: Does anybody have any simple eggplant recipe?
Hey there, so I’m looking for a simple eggplant recipe, I don’t have like anything special, i have the eggplant, some flour, peppers, ground boca meatless beef crumbles, some cheadder cheese, carrots, salad, taco shells, what can I make out of this that is simple for an eggplant recipe? I also have olive oil.

A: My Grandma slices eggplant, blots on paper towel, dips in egg mix, then in rice flour & fries in hot olive oil, until just brown,
Serve hot or cold with salt.

So yummy & very very easy.
Taste gr8 made into a vege burger 2

You can easily make taco’s with the ingrediants you have
cube the eggplant, & peppers, toss with flour, salt & pepper, plus any herbs if you have them & crumbles, shallow fry in olive oils,
Serve in taco shells whilst still warm, layer eggplant mix, cheese, carrot (grated) & salad on top

Sounds yum, in fact, i think i have those ingrediants in my fridge… guess what I’m having for lunch

Q: What is your favorite eggplant (or veggie) recipe you have made?
I am working on only eatting seafood (meat source) and I wanted to know what your favorite eggplant recipe is or any other veg recipe for that matter. Thanks.

A: Well moussaka is a splendid dish for eggplant. I will go out on a limb and assume there is a vegan version of this dish. I’m not a vegan though.

Q: Do you know this eggplant recipe?
I tried this eggplant appetizer served in a buffet and I really loved it. It’s basically made up of mashed eggplant with a strong raw garlic flavor. Although it was meant to be eaten as is, I ate it with pita bread. The name sounded mediteranean-ish. Also, I’d appreciate it if you share with me the recipe.

A: It is called…

Babaganoush

Ingredients

3 eggplants
2 garlic clove, crushed
1 lemon, juice of
3 ounces tahini
2 tablespoons extra virgin olive oil
1/2 ounce fresh mint
salt, to taste
pepper, to taste

Directions

Prick the eggplant several times with a fork.

Preheat the oven to 375F and roast the for 30-40 minutes until they are soft and the skin is blackened.
Allow the eggplants to cool.

When cooled, half the eggplant, scoop out all their flesh and discard the skins.

Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blend until the mixture is pureed.

Season to taste with salt and pepper.
Serve with Pita bread.

Enjoy

Q: Anyone have a good eggplant sandwich recipe or just any eggplant recipe?
Eggplant to me an exiotic food and i dont know why it seems that you can prepare it several ways.If you like send your favorite eggplant recipe.

A: Linguine with Eggplant
1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, chopped
2 tablespoons fresh parsley, chopped
In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 tablespoons olive oil; set aside.

In the same pot, heat the remaining oil over medium-high heat. Sauté the eggplant for 10-12 minutes, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 minutes more. Add the tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.

Q: What’s a good eggplant recipe w/o tomatoes?
Does anyone know of a recipe using eggplant that doesn’t use tomatoes OR cheese?

A: Is there such a thing as a good eggplant recipe? With or without tomatoes? Bleah!

Eggplant caviar is good as a bread spread, but only to use up unwanted eggplants given to you by your overzealous gardening neighbor, who just gave them to you to get rid of in the first place!

Link to eggplant caviar recipe sans tomatoes and cheese below.

Q: What’s a good eggplant recipe that freezes well?
I bought a really big eggplant the other day but I’m about to leave town for three weeks, what’s a good recipe I can use it in which freezes well? Preferably not eggplant parmesan because I already have some of that in my freezer.

A: Here is a rice cooker recipe I can throw together when I get home, and it’s
ready by the time I finish my workout. Besides being delicious, it freezes
well, adapts to a slow cooker or saucepan, and makes a good brown bag
lunch.

Lentils and Eggplant with Brown Rice

3 TBS sherry (or water or stock)
1 medium onion, chopped
1 clove garlic, chopped
1 cup chopped up mushrooms (make 1/4″-1/2″ pieces) — optional
1 medium carrot, chopped
1 small (~1 lb) eggplant, peeled and cubed
1 cup lentils
1 cup texmati brown rice (or shortgrain)
1 8 or 10 oz can tomato sauce
2 cups vegie stock
2 c water
1 tsp dried basil
1 tsp dried oregano

chopped parsley to taste – 2 tsp at least; I like about 1/3 cup.

Rice Cooker:
Put the onion into the rice cooker with the sherry or stock, and
turn on the machine. Let the onion saute, as you chop and add the garlic,
mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each
vegie. Add water if the vegetables start to stick, Let the eggplant cook
about a minute or so, then add the lentils, rice, liquids, basil, and
oregano. Cover, let it cook, and allow to stand about 10 minutes when the
cooker shuts off. Stir in the parsley and serve.

Slow Cooker:
Saute the vegies lightly, then add everything but parsley to the crockpot.
Cook on low if you want to ignore it all day, or 3-4 hours on high. Add
parsley and serve.

Stovetop:
Saute the vegies, add everything but the parsley, cover and bring to a
boil. Reduce heat and simmer about 40-45 minutes, or until liquid is
absorbed. Stir in parsley.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
CHILLED EGGPLANT APPETIZER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Vegetarian Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Eggplant
2 Green peppers
Raw onion — diced, to taste
Lemon juice to taste
Salad oil to taste
Salt and pepper to taste

Bake eggplant and green peppers in a 350 deg. oven
for 1 hour. Turn after 1/2 hour; let cool. Peel
eggplant; if it is watery, squeeze and drain on paper
towels.
Skin and seed the green peppers. Chop eggplant and
peppers, then combine.*

When you are ready to serve, add diced raw onion,
lemon juice, salad oil, salt and pepper, all to taste.
Chill and eat cold as an appetizer.

*This recipe freezes well. Freeze in the summer when
eggplant is plentiful and defrost later and add remaining ingredients.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Rotini with Eggplant-Pepper Sauce

Recipe By : One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:40
Categories : Low-Fat Quick’n'easy
Entree Pasta
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small eggplant — peeled and diced
1 teaspoon salt
1/2 cup white wine — or
apple juice
1 small onion — chopped
2 cups red bell peppers — chopped
2 cups green bell peppers — chopped
2 cups yellow bell peppers — chopped
16 ounces plum tomatoes — canned with juice
2 large garlic cloves — minced
1 teaspoon honey
2 tablespoons chopped fresh basil
12 ounces rotini — dry measure

Review: “Rotini or spirals grab the sauce. Salting eggplant draws out the
bitterness that hides in the ‘juice’. Remember to rinse well to remove salt
and use lots of towels to pat dry.”

Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let
stand for 15 minutes to absorb the salt and release excess moisture. Rinse
well to remove the salt; pat dry with paper towels. Spread the eggplant in a
single layer on paper towels.

Bring the wine or apple juice to a boil in a large no-stick frying pan. Add
the onions and simmer, stirring frequently, for 3 minutes, or until
softened. Add the red, green and yellow peppers, tomatoes (with juice),
garlic, honey and basil. Reduce the heat to medium and simmer, stirring
occasionally, for 10 minutes, or until the peppers are very soft.

Add the eggplant and simmer for 10 minutes, or until the sauce is thick.

While the sauce is cooking, cook the rotini in a large pot of boiling water
until just tender. Drain. Return to the pot. Add the sauce and toss well to
combine.
15 minutes of attention; 40 minutes total
Per serving 393 calories; 3 g. total fat (7%); 4 g. saturated fat.

EASY FREEZE: Make Ahead Weeknight supper
Eggplant-Pepper Sauce tastes even richer after it’s been frozen, so make
extra for busy weeknight suppers. Separately freeze the cooked pasta in
self-sealing plastic freezer bags and the sauce in tightly lidded containers.
Reheat the sauce in a covered saucepan over low heat for 15 minutes, stirring frequently, or microwave on high power for 3 minutes. Immerse frozen cooked pasta in boiling-water for 2 to 3 minutes, or until hot.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Q: What is your favorite eggplant recipe?
Eggplant is on the menu for dinner tonight. I’m looking for a great eggplant recipe. Please only recipes that are tried and true by you.

A: Eggplant Parmesan, cheese makes everything better.

Slice the eggplant into 1/2 inch thick rounds. I like to leave the skin on, but if you’re serving picky kids, you can peel them. Bread the eggplant as you would anything else, flour, eggwash, breadcrumbs seasoned with salt and pepper (Italian herbs and parmesan are tasty in the breadcrumbs too)

Add about 3 inches of oil to a pan (I like canola, it’s got a light flavour and high smoke point). A great tip for knowing when the oil is hot enough is to put a popcorn kernel in the oil, when it pops, it’s ready! Or you can put a little bit of eggy breadcrumb in the oil and see if it floats and starts to brown.

Fry the breaded eggplant slices until golden, then drain on paper towel.

In a casserole dish, add a layer of tomato sauce, then eggplant rounds, then parm, a slice of mozzarella, and a basil leaf. Repeat, finishing with cheeses on the top. I like to make stacks of eggplant as it’s easier to serve, but you can also make full layers kind of like a lasagna.

Bake for 20 minutes at 400 until the cheese is browned.

Q: I’m looking for the tastiest eggplant parmesan recipe?
I’ve come across various eggplant parmesan recipes but each one seemed to be a bit different than the other in terms of ingredients, so I’m confused. I would like to know the recipe of the tastiest eggplant parmesan.

A: This is my go-to recipe for eggplant parm:

- 2 eggs, beaten with 1 Tbsp of water
- flour to dredge
- 1 cup of bread crumbs
- 1 cup of pecorino-romano cheese
- 1 Tbsp of garlic powder
- Eggplants sliced thin

Dredge the eggplant in flour, dip into egg mixture, then roll into a mixture of the breadcrumbs, cheese, and garlic powder. Allow them to sit on a cooking rack for 5 mintues so that the crust has a chance to congeal (at which point you could easily repeat for a thicker crust). I also tend to use Panko breadcrumbs, which are a jagged Japanese breadcrumb that makes for a nice crunchy crust.

For the sauce, I typically make a normal marinara–which is sauteed garlic in olive oil, followed by a sweat of mirepoix (celery, carrots, and onions thinly brunoised), then adding a can of crushed tomatoes, 1 tbsp of tomato paste, oregano, basil, salt, and pepper.

After you have the fried eggplants and the sauce, layer them in a baking dish with motz. cheese and bake until cheese is bubbly and slightly browned. Serve over your favorite pasta (I tend to like capellini).

Q: Pickling Eggplant Recipe?
I must be getting dementia because I bought a pound of eggplant on 2 separate occasions within the same week (so I have alot)….. we cannot eat that many so wondered if anyone had a good pickling recipe that keeps awhile.

A: PICKLED EGGPLANT

3 eggplants
3 c. white vinegar
1 c. olive oil
1/4 c. white vinegar
1/2 c. wine vinegar
3 garlic cloves, minced
2 celery stalks, chopped
2 lg. red peppers, diced
Oregano

In large bowl, slice 3 eggplants (without skin). Place in colander, sprinkle with salt and layer between paper towels. Put a heavy bowl on top. Set aside for 2 hours. In large bowl combine 3 cups of white vinegar with drained eggplant and leave overnight.
Next morning, wring out each slice twice and cut into strips. Put in large bowl mixed with 1 cup olive oil, 1/4 cup white vinegar, 1/2 cup wine vinegar, 3 garlic cloves minced, 2 celery stalks chopped, 2 large red peppers diced and a dash of oregano (optional).

Mix well and put into Mason jars and refrigerate. Lasts 2 to 3 months.

PICKLED EGGPLANT

3 eggplants
3 c. white vinegar
1/2 c. oil
1/2 c. wine vinegar
1/4 c. white vinegar
3 cloves garlic, minced
2 stalks celery, chopped
3 red peppers, chopped

In large bowl, slice eggplant (without skin) and layer between salt. Pour 3 cups of white vinegar over eggplant and leave overnight. Wring out each piece twice – slice into strips. Put in large mixing bowl and add 1/2 cup oil, 1/4 cup white vinegar, 1/2 cup wine vinegar. Add garlic, celery and peppers. Mix well, put in glass jars and refrigerate.

PICKLED EGGPLANT

Eggplant
1 qt. wine vinegar
Red pepper flakes
Pieces of garlic
Olive oil
Oregano

Dilute vinegar with half water. Put in red pepper flakes. Bring to a boil, put in peeled eggplant slices and boil a few minutes, drain and cool.
In a jar put a little olive oil, then eggplant, garlic, oregano until jar is filled, let stay a week and store.

Q: Does anyone have the Atkins eggplant parmesan recipe?
It was a good recipe for eggplant paremesan in one of Atkins low carb recipe cookbooks. I gave my cookbook to a friend and no longe have it

A: The challenge: Creating a thin, lightly crispy fried eggplant slices without using flour.
The solution: Our solution was twofold. First, we created a light batter by mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant slices in very hot oil and did not crowd the pan. To keep carbs down, we used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese (instead of the more common part-skim).

* 4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch thick (24 slices)
* salt
* 1 1/2 cups water
* 3/4 cup Atkins Bake Mix
* 2 large eggs, lightly beaten
* Olive oil for frying
* 1 1/4 cups controlled-carb tomato sauce (such as Raos)
* 2 cups whole milk ricotta cheese
* 4 ounces mozzarella cheese, shredded
* 2 large eggs
* 1/3 cup Parmesan cheese, finely grated, plus additional for serving
* 1/4 cup fresh parsley, chopped
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

1. Arrange eggplant slices in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.
4. Heat oven to 400 F. Lightly butter a 13″ x 9″ baking dish. Add 1/2 cup tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and contines baking for 10 additional minutes, until bubbly and lightly brown.

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