This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

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Eggplant Rollatini

3 medium eggplants
kosher salt
2 tablespoons toasted pine nuts, plus more for garnish
coarse ground pepper
2 large eggs
32 ounces ricotta cheese
½ cup shredded mozzarella, divided
½ cup shredded Parmesan (grated works too), divided
20 basil leaves, cut into strips or chopped
extra virgin olive oil for drizzling
vegetable spray
2 cups pasta sauce, jarred or homemade
salt and pepper to taste

Place a rack over a large baking sheet. Cut the ends off the eggplants and peel them. Slice the eggplants into ¼" slices (Keep in mind that the slices will need to be able to be rolled.) Place slices on a sheet tray, and sprinkle them with kosher salt. Let them rest for 15 minutes, and repeat on the other sides.

Toast pine nuts in a dry skillet over medium heat. (Don't walk away as they can burn easily.)

In a large bowl, beat eggs. Mix in the ricotta. Add ¼ cup of mozzarella, 3 tablespoons of Parmesan, pine nuts and basil. Set aside.

Heat oven to 375°.

Thoroughly rinse the salt from the eggplant slices and dry them with a tea towel or paper towels. Spray a grill pan with nonstick spray, and grill one side of the eggplant slices until lightly browned and tender, about 4 minutes. Flip over and cook another 4 minutes. Remove slices to the sheet tray to cool.

Lightly grease a large casserole dish or baking pan.

Place an approximate tablespoon of cheese mixture onto the largest end of each eggplant slice, and tightly roll up. Spoon some pasta sauce over the bottom of the casserole dish, then place the rolled eggplant pieces into the dish, seam side down. Once all pieces have been placed in the pan, cover with the remaining sauce. Cover with remaining mozzarella and Parmesan. Season with kosher salt and coarse ground pepper.

Bake for 15-20 minutes.