Basil-Stuffed Eggplant

Basil-Stuffed Eggplant
Servings: 6 Prep 10 mins Broil 14 mins

Ingredients

  • 1 large eggplant (about 1-1/2 pounds)
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 jar (12 ounces) roasted red peppers, drained and patted dry
  • 4 ounces thinly sliced fontina or mozzarella cheese
  • 3/4 cup ricotta cheese
  • 6 fresh basil leaves
  • 12 slices seeded Italian bread, toasted

Make It

1. Heat broiler. Cut eggplant lengthwise into 12 equal slices. Season with salt and pepper.

2. Broil eggplant 4 inches from heat until golden, about 5 minutes each side. Sprinkle top side with Parmesan.

3. Layer each slice with red pepper, fontina, ricotta and basil. Roll up each slice jelly-roll fashion.

4. Broil until heated through and cheese is melted, about 4 minutes. Place each roll on 1 slice toast.