Recipes

Ingredients

• 4 baby eggplant, cut lengthwise into 1/4-inch (5 mm) thick slices
• 1 tsp (5 mL) each kosher salt and pepper
• 1/4 cup (60 mL) canola oil (approx.)
• 1/2 cup (125 mL) ricotta cheese
• 1/4 cup (60 mL) milk
• 2 tbsp (30 mL) shredded mozzarella cheese
• 2 tbsp (30 mL) grated Parmesan cheese
• 2 tbsp (30 mL) chopped fresh basil
• 1 clove garlic, minced
• 16 slices Mastro® Capocollo
• 1 cup (250 mL) marinara sauce, warmed

Directions

1. Preheat oven to 350F (180C). Season eggplant all over with salt and pepper. Heat 2 tbsp (30 mL) oil in large nonstick skillet set over medium-high heat; in batches, cook eggplant, turning once, for 3 to 5 minutes or until golden brown and tender, adding more oil as needed. Drain on paper towel–lined plate.
2. Stir together ricotta, milk, mozzarella, Parmesan, basil and garlic until well combined. Cut each slice of capocollo in half; top each slice of eggplant with halved slice of capocollo and 1 tsp (5 mL) of ricotta mixture; roll into log. Arrange, seam side down, on greased baking sheet.
3. Bake for 5 to 8 minutes or until eggplant is very tender and filling is heated through. Arrange on serving platter with marinara sauce for dipping.
4. Tip: To make ahead, assemble roll-ups up to 24 hours in advance; cover and refrigerate. Bake just before serving.