I was looking for a fast and easy vegetarian recipe for my menu plan a couple weeks ago when I came across the Zap It feature in the March issue of Everyday Food, meaning this meal is prepared entirely in the microwave. This simple recipe was great for a weeknight. I paired it with some steamed broccoli for our dinner, but there are a lot of great options to add on the side. Eggplant Rollatini is also just snazzy enough to be great for some stress-free entertaining. The microwave aspect can also free up your oven so you can have your dessert and dinner cooking at the same time- sounds like a time-saver to me.
Recipe from Everyday Food; Serves 4
1 large eggplant (appx. 2 lbs.), cut lengthwise into 1/2" thick slices (about 8)
Coarse salt and ground pepper
1 cup quality marinara sauce
1/2 cup part-skim ricotta
1/2 cup grated Parmesan, plus more for serving
1 large egg
1 garlic clove, minced
1 cup shredded part-skim mozzarella
- Season eggplant with salt and pepper; arrange slices in a shallow 2-quart microwave safe dish with a lid. Microwave on high until tender and pliable, but not fully cooked, 6 to 8 minutes.
- With a spatula, transfer eggplant slices from dish to a paper-towel-lined baking sheet, and arrange in a single layer. blot dish dry, and spread bottom with 1/4 cup marinara sauce; set aside.
- In a small bowl, mix together ricotta, Parmesan, egg, garlic, 1/4 teaspoon salt and 1/8 teaspoon ground pepper. pat eggplant slices dry with paper towels. Dividing evenly, spoon ricotta mixture onto the wide end of eggplant slices, leaving a 1" border on the wide end and a 1/4" border on the sides. Starting at the wide end, roll up slices; arrange in prepared dish. top with remaining 3/4 cup marinara sauce.
- Cover dish, and microwave on high until eggplant is very tender, 15 to 17 minutes. Sprinkle with mozzarella; microwave until cheese is melted, 2 to 3 minutes. Cool 5 minutes. Serve rollatini garnished with more Parmesan, if desired.