Did it ever happen to you that you want to eat something new but you don’t know what? Well, that happened to me the other day. I looked into the caverns of my fridge and found two poor zucchinis and one big eggplant screaming at me, “WE NEED TO BE EATEN AND SOON!”. So I came up with the idea to create a vessel to rescue my poor vegetables. I based this tasty eggplant recipe on one of my favorite dishes called Rollatini. If you are looking for a vegetarian recipe that tastes great, this is it.
- 1 tbsp dry oregano
- 1 tbsp dry basil
- 2 garlic cloves (chopped)
- 6 leaves fresh basil
- 1 yellow onion (diced)
- 1 tsp salt
- 1 tsp pepper
- 1 cup Parmigiano-Reggiano
- 500 g cottage cheese
- 1 eggplant
- 2 zucchinis (grated)
- 2 tbsp vegetable oil
- 1 cup breadcrumbs
- 2 tbsp olive oil
- 1 bottle (700 g) tomato Passata (or your own spaghetti sauce)
- Set your oven at 375°F and place the grill at the middle position.
- Cut your eggplant in two (lengthwise) and carve out the flesh from the interior. Cut the interior in cubes and set it aside for now.
- Drizzle some olive oil on the eggplant halves. Season with salt and pepper and place the eggplants on a baking sheet with parchment paper into the oven for 10 minutes.
- While the eggplants are cooking, prepare the cheese mix. In a skillet on a medium fire, pour the vegetable oil, add the diced onions, the chopped garlic, a pinch of salt and pepper and cook until slight coloration of the onions.
- Add the grated zucchinis and the interior of the eggplants and cook for 5 minutes.
- Add the cottage cheese, dry basil, dry oregano, and set aside.
- Take the eggplant canoes out of the oven and stuff them with the cottage cheese mix.
- Pour the tomato passata on top. You may add a little bit of cold water into the bottle to use all the passata.
- Add the fresh basil leaves, sprinkle the breadcrumbs on it and finish by covering it with the Parmigiano-Reggiano.
- Baked uncovered for 45 minutes. Serve with pasta of your choice and a nice glass of vino!