Eggplant Othello with Wisconsin Cheeses
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 25 Min.
Cook Time: 22-25 Min.
Prep Time: 25 Min.
Cook Time: 22-25 Min.
What you need:
* 2 large eggplants
* olive oil
* 2 c. (16 oz.) Wisconsin BelGioioso Ricotta con Latte cheese
* 1 lb. Italian sausage, crumbled and cooked
* 2 Tbsp. Wisconsin Romano cheese, grated
* 2 eggs
* 1 Tbsp. fresh parsley, chopped
* 28 oz. (3 1/2 to 4 c.) marinara sauce
* 8 (1 oz.) slices Wisconsin Park Provolone cheese
* olive oil
* 2 c. (16 oz.) Wisconsin BelGioioso Ricotta con Latte cheese
* 1 lb. Italian sausage, crumbled and cooked
* 2 Tbsp. Wisconsin Romano cheese, grated
* 2 eggs
* 1 Tbsp. fresh parsley, chopped
* 28 oz. (3 1/2 to 4 c.) marinara sauce
* 8 (1 oz.) slices Wisconsin Park Provolone cheese
What to do:
1. Preheat oven to 400°F. Slice each eggplant vertically into 1/4 in. slices (8 slices per eggplant). Heat olive oil in pan and sauté eggplant slices in batches, browning each side. Place cooked eggplant on paper towels and pat dry to release oil. Set aside.
2. In a mixing bowl, combine Ricotta, Italian sausage, Romano cheese, eggs and parsley. Fill eggplant slices with 1 heavy Tbsp. of Ricotta mixture, spreading slightly off-center lengthwise on the slice. Roll eggplant slice from long side. Continue with all eggplant slices.
3. In the bottom of a large glass or ceramic casserole, add half the marinara sauce. Place eggplant rollups in dish and cover with remaining sauce. Bake for 12 to 15 min. until sauce is hot and Ricotta mixture is cooked. Remove from oven and top each eggplant roll with half a slice of Provolone. Place back in oven and bake until cheese melts. (You may place briefly under broiler to brown, if preferred.) Serve on platter.
2. In a mixing bowl, combine Ricotta, Italian sausage, Romano cheese, eggs and parsley. Fill eggplant slices with 1 heavy Tbsp. of Ricotta mixture, spreading slightly off-center lengthwise on the slice. Roll eggplant slice from long side. Continue with all eggplant slices.
3. In the bottom of a large glass or ceramic casserole, add half the marinara sauce. Place eggplant rollups in dish and cover with remaining sauce. Bake for 12 to 15 min. until sauce is hot and Ricotta mixture is cooked. Remove from oven and top each eggplant roll with half a slice of Provolone. Place back in oven and bake until cheese melts. (You may place briefly under broiler to brown, if preferred.) Serve on platter.
Wine pairings:
White Zinfandel, White Table Wine, Pinot Grigio