Stuffed Eggplant Rolls

1 Large Eggplant (I used white)
Some Marinara Sauce ( I would say at least 18 oz. depending on how much you like)
1 Red Bell Pepper, chopped
2 Cloves garlic, minced
1/2 Red Onion, minced
1 Yellow Squash, chopped
Fontina Cheese
Pecorino Romano Cheese
Mozzarella Cheese

Preheat Oven to 350

You really can use any cheese you'd like. These happen to be three of my favorites and they melt very nicely.
In a baking dish, spread over some marinara sauce and set aside. In the meantime, peel one side of the eggplant lengthwise, then peel the opposite side the same way. Keeping skin on the other two sides. Slice lengthwise in about 1/2 in slices. In a skillet over medium heat some olive oil and fry each side of the eggplant slices until golden brown. Place the eggplant on a dish and let cool. In the meantime saute' the onions and garlic about five to seven minutes. Then add in the squash and red pepper, salt and pepper, basil (optional) cook another 5, 6 minutes. Lay one eggplant slice down, fill with the red bell pepper mixture, sprinkle on some grated pecorino romano cheese, shredded mozzarella, and  fontina cheese. Starting on the closest end to you, start rolling upward. Place seam side down onto the marinara. Repeat this step until the eggplant is all rolled up. It's important to find an eggplant as big as you can, or these will be pretty delicate to work with. Once all the eggplant is in the dish, pour on some more marinara sauce, top with cheese and bake about ten to fifteen minutes until the cheese is nicely melted and bubbly.

Enjoy!


Copyright © 2012 Salvo-lutions by, Dana Salvo