Which is what happened when I made this eggplant rollatini. It’s a simple dish. Long strips of eggplant, marinated, breaded and roasted, lined with slices of roasted red pepper, thin pieces of mozzarella, and an almond “ricotta.” I thought the almond ricotta turned out very good. Obviously, the meal isn’t vegan, because it contains an egg and mozzarella, but if you left those out, it would still taste good. The almonds added a lovely, deep, sweetish flavor to the very savory and tangy tastes of eggplant and tomato sauce.
Here’s Bob Dylan with Love Minus Zero/No Limit. “She knows there’s no success like failure
And that failure’s no success at all.”
One large eggplant prepared this way. Cut the eggplant lengthwise into 1/8th – 1/4 inch pieces. For the breading use one cup flour, 2 pieces whole wheat bread, ground to crumbs, and 1/2 cup pecans roughly ground, plus black pepper and a few shakes of oregano.
Make tomato sauce like this. I seasoned it with basil, oregano, thyme, rosemary, smoked paprika, and red pepper flakes.
Roast 2 red peppers. If you have a gas stove you can do it right on the flame. If you don’t (like I don’t) You can broil them. I put the shelf in my toaster very near the top, and then broil the peppers about 1/2 inch from the heat. Whatever method you use, once they’re brown on all sides, put them in a bowl with a plate or tinfoil on top. Leave them 10 or 15 minutes, then peel them. For this recipe you’ll cut them into long, thin slices.
Slice mozzarella very very thin. (And grate a small amount as well, to sprinkle on top.) I used two thin slices per rollatini, but cheese is a very personal issue, so use as much as you like!
Wash and dry about 1 cup (loosely packed) basil leaves. Nice big ones are best, but whatever you have is fine.
Make some almond ricotta.
1 heaping cup sliced almonds
1 clove garlic, roasted
3 T olive oil
3-4 T water (if you’re going to make it vegan, and leave out the egg, use less water so it’s nice and thick)
1 t balsamic or white wine vinegar
In a blender, combine the almonds, garlic and vinegar. Blend till rough crumbs. Pour the olive oil in a thin stream, blending all the while. Then add the water till you have a smooth, thick batter. Add the egg and process till everything is smooth.
Preheat the oven to 400
Spread a little tomato sauce on the bottom of a small roasting pan (mine seems to be 12″ by 7″). Put in a piece of eggplant. Line it with two slices of pepper (End to end, to cover the whole slice in one layer), two slices of cheese(arranged the same way), basil to almost cover. Put a big tablespoon of almond ricotta about 1 inch from one end. Starting that end, roll it up, and put it on the tomato sauce-lined pan, seam side-down.
You should end up with two rows of rolled up eggplant. Spoon some sauce down the middle of each row, lengthwise. Then sprinkle cheese on top of that.
Bake until the cheese is melted, bubbly, and starting to turn brown – about half an hour.