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Chef Kellie Recipes
"Rolled, Stuffed Eggplant, with Tomato, Herb "Cream" Sauce"
How did Eggplant get its name? It has nothing to do with eggs and I wouldn't water it once a week in a terracotta pot (not that I actually remember to water my plants as it is.) However, it is such a beautiful, majestic, versatile vegetable that is nothing to be scared of. Much like a mushroom, the eggplant soaks up the flavors surrounding it, but yet still has it's own distinctive taste. That could also be a description for myself, but that's another story. P.S.: This delectable recipe is low in fat, just a perk.
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Ingredients
2 large ripe eggplants (peeled and sliced about 1/8th in. thick lengthwise, about 20-25 slices)
25-30 oz. of fat-free Ricotta Cheese
1 cup grated Parmesan cheese
8 oz. shredded part-skim Mozzarella
1 ½ c. fresh spinach leaves, chopped
Approximately 40-45 fresh asparagus spears
1 c. fresh basil, chopped
1 c. fresh parsley, chopped
32 oz. pure tomato sauce (no sugar added)
28 oz. can of chopped tomatoes
1-Tbsp. dried oregano
1-Tbsp. dried basil
2 Tbsp. Chopped garlic
½ c. fat-free half and half
Olive oil or non-fat cooking spray
Salt
Pepper
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Directions
Place eggplant slices on baking sheets and sprinkle with salt, set aside. Sauté garlic over medium heat and add the tomato sauce, chopped tomatoes, dried oregano, dried basil, salt and pepper. Simmer on low heat. Wash asparagus and cut off the tough bottoms of each stalk, cook to medium doneness, just until no longer crunchy. Brush eggplant with olive oil or cooking spray on each side and place under broiler for a couple minutes until lightly brown on each side. Remove from oven. Let cool slightly. In bowl, mix ricotta, eggs, ¼-c.of Mozzarella, part of the Parmesan, part of the chopped parsley, spinach and chopped basil. Add half and half to tomato sauce, and stir simmering on low. Spread each eggplant slice with a Tbsp. Or two of ricotta mixture, lay two asparagus spears on top of mixture and roll up. In baking dish, place a cup of tomato sauce in bottom, and lay each eggplant roll seam side down, side by side. Cover each row of rolls with a cup or two of sauce, (don't drench, you should still be able to see some parts of the rolls). Top with remaining Mozzarella, Parmesan and parsley. Bake at 350 degrees for about 20 minutes covered and 10 minutes uncovered until bubbly and cheese has melted. Yum.
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 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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