Eggplant Parmigiana Rolls with Pine Nuts and Baby Arugula

Eggplant Parmigiana Rolls with Pine Nuts and Baby Arugula
Photo by Scott Phillips

Ingredients

  • 2 Tbs. finely grated Parmigiano-Reggiano
  • ¼ cup shaved Parmigiano-Reggiano
  • 2 Tbs. pitted and very coarsely chopped
  • 1 Tbs. thinly sliced fresh basil
  • 1 Tbs. plus ½ cup vegetable oil
  • Kosher salt and freshly ground black pepper
  • ½ medium yellow onion, cut into medium dice
  • + 13 more ingredients
    • 2 large eggs, beaten
    • 1 Tbs. capers, rinsed and coarsely chopped if large
    • 1 baby (Italian) eggplant (about ½ lb.) or ½ small regular eggplant, cut into large dice (2-½ cups)
    • 2 Tbs. fresh lemon juice (from 1 lemon)
    • 4-½ Tbs. plus ½ cup extra-virgin olive oil
    • 1 clove garlic, chopped
    • 3 cups peeled, seeded, and chopped fresh plum tomatoes (6 to 8 tomatoes)
    • 2 Tbs. toasted pine nuts
    • 2 cups panko
    • ½ cup all-purpose flour
    • Kalamata or Niçoise olives
    • 5 oz. baby arugula (6 lightly packed cups)
    • 3 small zucchini (about 1 lb. total)

Heat 1 Tbs. olive oil in a 3-quart saucepan over medium heat. Add the onion and garlic and cook until soft and slightly browned, about 3 minutes. Add the tomatoes, 1/4 tsp. salt, and a grind of pepper and simmer, stirring frequently, until the tomatoes cook down to a dry sauce, 20 to 25 minutes, ...

View full recipe at Fine Cooking

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