Gorgonzola Stuffed Eggplant Rolls With Mushroom Tomato Sauce
photo by mickeydownunder
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
5 eggplant rolls
- Serves:
- 4
ingredients
-
For the sauce
- 453.59 g can crushed tomatoes
- 1 medium sweet onion, chopped
- 2 minced garlic cloves
- 354.88 ml chopped mushrooms
- 29.58 ml chopped basil
- 14.79 ml dried oregano
- salt and pepper
-
For the eggplants rolls
- 1 medium eggplant
- 226.79 g artichokes, chopped
- 236.59 ml frozen chopped spinach, drained and chopped
- 226.79 g creamy gorgonzola
- 56.69 g mozzarella cheese, cubed
- salt and pepper
- 28.34 g grated parmesan cheese
- chopped basil (to garnish)
directions
- Sweat onions over medium heat in a skillet for 5 minutes, then add garlic and continue cooking for another 3 minutes. Then, add mushrooms.
- Saute together for 3 to 4 minutes and then add canned, crushed tomatoes, basil, oregano, salt and pepper. Stir together and let it simmer on medium, low heat.
- While sauce is simmering, combine artichokes, spinach, gorgonzola, and mozzarella cheese in a sauce pan over medium, low heat. Add salt and pepper and stir until cheese in melted and all the ingrediants are combined.
- Take the eggplant and cut off both ends and discard. Cut the eggplant lengthwise into 1/4 inch slices.
- Salt and pepper the strips of eggplant and spoon the cheese mixture onto one end of the eggplant. Roll the mixture up in the eggplant and secure with toothpicks.
- Repeat with the rest of the rolls.
- Spoon some of the sauce into the bottom of a baking dish. Place the eggplant rolls in the dish and cover with remaining sauce.
- Bake at 325 degrees for 25 minutes or until eggplant in tender. During the last 5 minutes of baking sprinkle parmesan cheese on top. Add chopped basil for garnish when done.
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