Eggplant Rollatini w Mozzarella & Cherry Tomatoes
2 medium eggplants
1/2 lb. mozzarella, grated or sliced into thin strips
1 lb. ricotta
1/4 lb. provolone cheese, grated or sliced into tin strips
2 cups cherry tomatoes
1/4 cup breadcrumbs
1/4 cup grated parmigiano
2-3 sprigs parsley, leaves minced, stems discarded
salt & pepper to taste
olive oil for drizzling and brushing
Preheat oven 400 degrees.
Cut off the bottoms and stems of the eggplants. Peel them using a vegetable peeler and slice them into ½ -inch thick slices. Line a sheet pan with foil and lightly coat with olive oil. Lay out eggplant slices in one layer. Drizzling a little olive oil. Season with salt & pepper. Roast for about 15-20 minutes until softened and slightly browned.
In a large bowl combine the mozzarella, ricotta, and provolone. Season with salt & pepper and mix to combine well. Lay out the cooked eggplant slices on a work surface. Spoon a few tablespoons of the cheese mixture on top. Spread into a thin but a little thick layer. Roll up slice gently and place seam side down in a lightly butter casserole dish. Repeat with the rest of the slices and cheese mixture. Place eggplant rolls in a single layer. Drizzle very lightly with olive oil.
Slice the cherry tomatoes in half lengthwise. Mix with the breadcrumb , parsley, and grated cheese. Season with salt and pepper. Drizzle with olive oil to moisten. Sprinkle on top of eggplant rolls. Roast in oven until topping becomes bubbly and golden, about 30 minutes.