BASIL STUFFED EGGPLANT1 large eggplant (about 1 1/2 pounds) 1/2 teaspoon each salt and pepper 1 tablespoon grated parmesan cheese 1 (12 oz.) jar roasted red peppers, drained and patted dry 4 ounces thinly sliced Fontina or mozzarella cheese 3/4 cup ricotta cheese 6 leaves fresh basil 12 slices seeded Italian bread, toasted (for serving) Heat broiler. Cut eggplant lengthwise into 12 equal slices. Place in a single layer on a lightly oiled baking sheet. Season with salt and pepper. Broil eggplant 4 inches from heat until golden, about 5 minutes each side. Sprinkle top side with Parmesan. Layer each slice with red pepper, fontina, ricotta and basil Roll up each side jelly-roll fashion. Place on the baking sheet. Broil until heated through and cheese is melted, about 4 minutes. To serve, place each roll on 1 slice of toast. Makes 6 servings Adapted from source: Family Circle Light and Easy Meals, 1997
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