Grilled Eggplant Rolatini and Apple Crisp

7 Sep

Fall is here!!!

I love fall.  It is probably my favorite season.  And, I have a confession to make.   I didn’t grill out for Labor Day.  I know it is the thing to do on the last hoorah of summer but I’m kind of over it and with the cooler temps and fall in the air I wanted comfort food!

Grilled Eggplant Rolatini

Brush1/2 inch slices of eggplant with EVOO, grill each side for 3 minutes.


While the eggplant cools, make the stuffing. Mmm cheesy goodness!

Place a few tablespoons of filling in the eggplant and roll them up.

Pour on your sauce of choice, sprinkle with parm and put it in the oven!

Grilled Eggplant Rolatini

from Homestead Gardens

Serves 4

  • 2 small to medium eggplant, cut lengthwise into 8, ½ “pieces
  • olive oil
  • Kosher salt and pepper, to taste
  • 1, 15 ounce container whole milk ricotta
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • ½ cup grated parmesan cheese, plus additional for topping
  • ½ cup grated mozzarella cheese
  • ½ teaspoon salt and pepper, to taste
  • 1/8 teaspoon nutmeg
  • 2 cups homemade (or quality pasta sauce), warmed

Preheat oven to 375 degrees. Lightly grease a casserole dish with nonstick vegetable spray.

Heat a grill or a grill pan over medium high heat. Season the sliced eggplant with olive oil, salt and pepper. Grill the eggplant for 3 minutes on each side, or until nicely browned and soft. Let cool.

In a small bowl, combine the ricotta, beaten egg, garlic, cheeses, salt, pepper and nutmeg. Place about 3 tablespoons of filling on the thick end of each eggplant slice. Roll the eggplant up completely and place seam side down in the prepared baking dish.

Top the rolled eggplant with 1 ½ cups of tomato sauce and the additional parmesan. Save the remaining sauce for extra topping.

Cover the baking dish with foil and bake for 25 minutes. If desired, place the dish under the broiler to brown the cheese. Let cool for 5 minutes before serving.

With the eggplant I served a caprese salad.  Goodbye summer tomatoes and garden basil!

Ready to serve to my peeps.  A loaf of warmed Italian bread and meatballs for the meat eater accompany my eggplant.


Tis the season for apples!!

Ally’s Easy Apple Crisp

4-5 apples, peeled, cored, and sliced
4 tablespoons butter (I used Earth Balance)
2 tablespoons lemon juice, lemon zest
1/2 cup Splenda
1/4 cup brown sugar
3/4 cup flour
1/2 cup oats

Mix apples with lemon juice/zest, splenda, and cinnamon.  Place in greased 8×8 dish.  Mix flour, oats, brown sugar and 2 tablespoons Splenda with melted butter.  Place flour mixture on top of apples and bake for 20 minutes.

Happy Fall everyone!


2 Responses to “Grilled Eggplant Rolatini and Apple Crisp”

  1. kerrycooks September 10, 2011 at 12:32 pm #

    Yum I can practically smell the apple crisp through my laptop screen! I will be making this very soon – yay autumn!!

  2. Allison O'Mara September 15, 2011 at 7:24 am #

    Thanks! I am so excited about autumn!

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