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Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Eggplant Rolls with Ricotta, Asiago, and Spinach Filling
Eggplant Rolls with Ricotta, Asiago, and Spinach Filling
(Melanzana Ripiena con Ricotta, Asiago, Spinaci)
 
 
Ingredients:

For the Sauce:
3 tablespoons extra virgin olive oil
1 large onion, chopped
3/4 cup chopped celery
1 large carrot, peeled, chopped
1/4 cup chopped garlic
1/2 cup dry red wine
One 28-ounce can crushed tomatoes with added puree
1 cup chicken stock or chicken broth
1 cup chopped fresh basil (from about 2 large bunches)

For the Rolls:
1 lb fresh or whole-milk ricotta cheese
1 cup grated Asiago cheese* (about 3 ounces)
3/4 cup chopped fresh baby spinach
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1 large egg

2 medium eggplants, unpeeled, each cut lengthwise into eight 1/3-inch thick slices
1/4 cup (about) extra virgin olive oil
1/4 cup freshly grated Parmigiano cheese

Directions:
 
Prepare the Sauce:
Heat olive oil in heavy large saucepan over medium-high heat.

Add onion, celery, carrot, and garlic; saute until tender, about 8 minutes.

Add wine and cook 3 minutes.

Add crushed tomatoes, stock, and basil; bring to boil.

Reduce heat; cover and simmer 30 minutes to blend flavors.
 
Season with salt and pepper. Cool.

Prepare the Rolls:
Place ricotta cheese in strainer set over large bowl.

Let stand until excess liquid drains from cheese, about 2 hours.

Transfer ricotta cheese to medium bowl.

Stir in Asiago cheese, spinach, nutmeg, and cayenne.

Season to taste with salt and pepper.

Mix in egg.

Preheat oven to 350 F.

Oil 2 large baking sheets.

Brush both sides of eggplant slices with olive oil; arrange on prepared sheets.

Sprinkle with salt and pepper.

Bake until eggplant slices are tender, about 13 minutes. Cool on sheets.

Place 1 eggplant slice on work surface.

Place scant 2 tablespoons ricotta mixture near narrower end of eggplant slice.

Roll up, enclosing filling.

Repeat with remaining eggplant slices and filling.

Spread half of sauce over bottom of 13 x 9 x 2-inch glass baking dish.

Arrange eggplant rolls in single layer atop sauce.

Spoon remaining sauce over. (Rolls can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 F. Bake rolls until heated through, about 20 minutes.

Sprinkle with Parmigiano cheese and serve. Makes 8 servings.

Note: *Available at specialty foods stores and some supermarkets.
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