eggplant rollatini with roasted red peppers

My personal obsession. 

I absolutely love eggplant — the color and flavor of this nutrient-dense vegetable is so versatile thanks to its thick texture and absorbent flesh. Fun fact: did you know that they are related to the tomato and potato? 

I first made these about ten years ago and in the past few months began to recreate it once again.  These rollatinis are perfect as an appetizer, accompaniment to an Italian dinner, or as a main dish with some greens.  They taste amazing hot out of the oven, or late night fresh out of the fridge with a fork when no one is looking. 

Ingredients: 

• Two large eggplants 
• One container part skim ricotta cheese 
• One package part skim mozzarella cheese (shredded or you can cube)
• Fresh grated parmesan cheese 
• Parsley  
• Basil 
• One jar roasted red peppers 
• 4 eggs 
• Italian style breadcrumbs 
• One container Olive oil or coconut oil 
• Toothpicks
• Homemade tomato sauce, or Rao's of your choice 

Directions: 

1. Heat oil on medium-high heat in a frying pan, enough for frying 
2. Slice eggplants widthwise, about 1/8 inch thick each, and four inches long (you can also slice lengthwise to make these larger rollatinis) *I don't peel the eggplant, but you can if you wish
3. Crack eggs into a dish and gentle scramble with a fork 
4. Pour a cup of breadcrumb onto a large flat cutting board or plate, set aside 
5. Bath eggplant slices in egg dip and coat evenly with breadcrumbs, and place about 4 pieces in the oil at a time to fry evenly, approximately 3 minutes on each side - be careful not to overcook since the eggplant is so absorbent 
6. Place cooked eggplant on a plate and layer with paper towel to absorb excess oil, repeat frying of eggplant slices and place on top of paper towel, add another paper towel for any other layers of eggplant 
7. Once eggplants are fried, mix 1 cup ricotta with 1/2 cup mozzarella cheese, 1/4 cup parmesan, 1/2 teaspoon parsley and basil in a small dish (you may need to make more based on how much eggplant you prepared)
8. Get a baking sheet ready on the side and pre-heat oven to 350 degrees  
9. Lay eggplant slices on baking sheet, widthwise, and add a spoonful of cheese mixture on the right edge of each eggplant slice, spread evenly on that side. 
10. Once the baking sheet is full (you may need two baking sheets), take the roasted red peppers and add one each on top of the cheese mixture - if the pepper slices are too large, you can slice them to fit 
11. Fold each eggplant slice over to cover the cheese and red pepper mixture, and secure shut with two toothpicks 
12. Put a small spoonful of sauce over each rollatini 
13. Once oven is heated, cook each tray for about 10 minutes each to get the cheese to melt a bit and to reheat the eggplant 
14. Serve and enjoy on their own with more grated parm and a nice dish of rigatoni and sauce, or any other way you see fit! 

Here are five health benefits of eggplant: 
1. HEART HEALTH
Eggplants contain fiber, potassium, vitamin C and B6. These are all known to help lower the risk of mortality from heart disease. Eggplant also contains vitamin K which is necessary for blood clotting and helps prevent calcification of the arteries which prevents dangerous plaque deposits which may cause blockages.

2. LOWER BLOOD PRESSURE
Eggplants contain a red-blue flavonoid plant pigment called anthocyanin which has been found to help with dropping blood pressure significantly. Lower blood pressure is known to lower the risk of stroke, heart attacks and blood clots. Eggplant also contains vitamin E which is good for treating and preventing chest pain, blocked or hardened arteries and high blood pressure.

3. PREVENT SOME CANCERS
Research has shown that eggplants contain polyphenols which are known for their anti-cancer properties. Eggplants have anthocyanins and chlorogenic acid which are antioxidants. They fight inflammation and oxidative stress related damage found in the body.  Studies have found that they can prevent tumor growth and help stop the invasion and spreading of cancer cells. Eggplant contains vitamin A which may be beneficial in the treatment of cancers such as lung, breast, bladder, oral and skin cancer.

4. HELP WITH ANEMIA
Eggplants have been studied for their ability in helping those who have iron deficiencies. Eggplant has many essential minerals including iron and copper. These minerals assist in improving the health of red blood cells within the bloodstream. Studies have shown that consuming eggplant if you are anemic can help boost energy, strength and eradicate feelings of exhaustion and worry.

5. DIABETES
Eggplants contain a lot of fiber and are low in soluble carbohydrates.  Nutritionists suggest adding eggplant to your diet if you have type 2 diabetes. One recent study found that a more eggplant based diet can help manage or prevent type 2 diabetes. More research is needed to back up these figures. Eggplants contain high amounts of alpha-glucosidase and angiotensin compounds that can control glucose absorption. Plus, eggplants have phenols which help insulin break down carbohydrates slowly which aids in controlling blood sugar levels.

Source: AskDrNandi