eggplant rollatini

Well, it’s been an eventful past few days.

We know I have the body of an old woman when it comes to bones and joints. I may be joining Sally Field on those commercials for osteoporosis. I’ve had ganglion cysts in my wrists for a few years now- they bother me occasionally but mostly just look gross. Once, Morgan found a YouTube video of someone smashing a ganglion with a book, so I let my dad try it with a cookbook. It didn’t break the cyst, but it almost broke my wrist.

Morgan was upset that she forgot to videotape it and suggested we “try it again.”

Anyway, last week the one in my right wrist shifted and all of a sudden I couldn’t really bend my wrist at all and moving my fingers was extremely painful. Never one to rush to the doctor, I let it go for about 3 days until I realized that I actually do require two functioning hands. If not to write and drive, at least to teach Body Pump.

So after researching orthopedics in Baltimore for about 2 hours I remembered my landlord is a hand surgeon. DUH. Went to see him and he drained the fluid and gave me a steroid shot, during which time I fainted (shocking) and almost vomited. Good times.

Now I’m wearing this attractive splint that makes me look like a bowler/serial killer.

In keeping with my irrational nature, I decided to make this eggplant dish with many steps that definitely requires both hands. Luckily I had a sous chef.

The GS took me down to Shenandoah National Park on Sunday for a hike and lunch. B-E-A-utiful.

Then we went to the newest Wegmans in Maryland on the way home- it was unreal. I told him he could have just taken me there and my day would have been made.

I believe this dinner is even more delicious because all the ingredients were purchased at my place of worship, but I’m sure it would be tasty coming from any sub-par grocery establishment.

Eggplant Rollatini

adapted from Citron Limette

serves 4 (easily doubled)

1 large eggplant

1-2 cups Italian breadcrumbs

2 eggs

1/2 cup all purpose flour

olive oil

15 oz container part-skim ricotta cheese

1/3 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/2 box frozen spinach, defrosted and squeezed out

1/2 tsp each dried parsley, basil, and oregano (possibly more- I don’t measure these so season to taste)

1/4 tsp garlic powder

salt and pepper

marinara sauce (I used jarred, but only because it was Wegmans brand)

Peel the eggplant and slice- you want the pieces to be thin enough that they’re flexible but not too thin that they’ll break. I messed up a few slices, but ended up with about 9 good ones from one eggplant.

Dredge in flour, then egg, then breadcrumbs. Just a light layer of each! Pan fry in a little bit of olive oil until lightly browned on each side. Place on paper towels while you cook the rest.

Mix ricotta, mozzarella, and parmesan. Add your spices and salt and pepper, then adjust according to taste. Add the spinach and stir to combine.

Place about 2 tablespoons of filling at the base of an eggplant slice and roll it over. Place each in a greased baking dish, with a toothpick stuck through to hold in place.

Pour a little marinara sauce over the eggplant, and bake at 375 degrees for about 25-30 minutes or until the sauce is bubbling.

Eating this left-handed was messy and a challenge but totally worth it.

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