Eggplant Roll-Ups

Dinner doesn't have to cost a fortune. I learn this from subscribing to "Everyday with Rachel Ray". Again I will rave about another piece of reading material. This magazine has an insert that gives you a 30 minute meal for each day of the week including a grocery list. It doesn't get much easier folks.

One recipe that I am going to try next is on Page 80 of the May 2008 issue. You can learn more about the magazine by visiting http://www.rachelraymag.com/.

Eggplant Roll-Ups: (she even tells you how much you are going to spend on this meal that serves 4)
Take a look at the RECEIPT:
eggplant $1.49
eggs $0.72
pesto $1.86
bread crumbs $1.50
olive oil $0.66
ricotta $1.49
pecorino-romano $0.60
marinara sauce - $1.13
Total: $9.45 or $2.36 per person!

Prep time is only 30 minutes, as always with Rachel Ray, and cooking only 10 minutes!

1 - large eggplant (about 1 3/4 pounds) cut lengthwise into 8 slices
Salt and Pepper
4 - large eggs
3/4 cup store-bought pesto
2 1/2 cups bread crumbs
6 - tablesppons extra-virgin olive oil
3/4 cups ricotta cheese
1/3 cup grated pecorino-romano cheese
1 cup store-bought marinara sauce

1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

2. Preheat oven to 350 degrees. In a large nonstick skillet, heat 2 tablespoons of EVOO (extra virgin olive oil) over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons of EVOO. Transfer the eggplantto a paper-towel-lined baking sheet.

3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tnder withn pierced with a toothpick, about 10 minutes.

4. Meanwhile, in a small saucepan bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.

A tip that Rachel Ray gives is to change it up a bit and use zucchini instead of eggplant or if your husband doesn't like eggplant. :)