Confetti Cheese Rotolo with Seasoned Eggplant
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Confetti Cheese Rotolo with Seasoned Eggplant." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/confetti-cheese-rotolo-with-seasoned-eggplant-recipe.htm> 21 August 2008.
Confetti Cheese Rotolo with Seasoned Eggplant
Yield: Makes 8 servings
Ingredients:
8
lasagna noodles
2
tablespoons olive oil
1
cup fresh or frozen corn
1
cup coarsely chopped mushrooms
1/2
cup sliced green onions and tops
1/2
cup chopped carrot
1
medium red bell pepper, diced
2
cloves garlic, minced
1
teaspoon dried basil
1
cup ricotta cheese
3/4
cup (3 ounces) shredded mozzarella cheese
1/2
cup grated Parmesan cheese
1
egg
1/2
teaspoon salt
1/2
teaspoon black pepper
Seasoned Eggplant (recipe follows)
Preparation:
1.
Cook lasagna noodles according to package directions until al dente. Drain; set aside.
2.
Heat oil in large skillet over medium heat until hot. Add corn, mushrooms, onions, carrot, bell pepper, garlic and basil; cook and stir 8 minutes or until tender. Cool.
3.
Process cheeses, egg, salt and black pepper in food processor until smooth; add vegetables and process using on/off pulsing action until vegetables are finely chopped.
4.
Preheat oven to 350°F. Spread about 1/2 cup cheese mixture on each lasagna noodle; roll up and place, seam side down in 11X7-inch baking pan. Repeat with remaining noodles and cheese mixture.
5.
Loosely cover pan with foil. Bake rotolo 35 to 40 minutes or until heated through.
6.
Meanwhile prepare Seasoned Eggplant.
7.
Remove rotolo from oven and let stand 5 to 10 minutes. Cut each rotolo into halves, if desired. Serve with Seasoned Eggplant.
Seasoned Eggplant
Yield: Makes about 3 cups
Ingredients:
1
tablespoon olive oil
1
medium eggplant (1 pound), cubed
1
cup chopped onions
6
cloves garlic, minced
3/4
cup canned vegetable broth
1/2
cup minced parsley
2
teaspoons sugar
3/4
teaspoon dried basil
3/4
teaspoon dried tarragon leaves
1/2
teaspoon salt
1/4
teaspoon black pepper
Preparation:
1.
Heat oil in large skillet over medium heat until hot. Add eggplant, onions and garlic; cook and stir 10 minutes or until vegetables are tender.
2.
Add remaining ingredients; cook, covered, over medium heat 15 to 20 minutes or until liquid is absorbed.
This recipe appears in: Italian
