Eggplant Rollatini and back to reality!

It's taken me all day to get my life back in order after being away for a week. We had the most amazing time, possibly the best vacation I've ever had in my life. There were so many reasons Los Altos de Eros was heaven. My top reasons are: the FRESH and tasty local and organic fruits and vegetables, the kindness of the staff, the size of the hotel (SMALL), the yoga studio, and the other guests. If you ever want a relaxation vacation where you could do nothing or something and want reasonable luxury then this is the place for you. Of course you have to understand you will be eating breakfast and lunch with other people, but it is very easy to talk to and it really becomes like a family in a short amount of time. 

The last thing we did on Friday night was have a couple's massage and sunset dinner.  It was the best fish I've ever had. I had blackened mahi mahi and Danny had pan seared tuna. SO good. SO good that I forgot to take pictures.  The morning before we embarked on our almost 24 hour trip home I sat by the pool like a lizard and soaked up the sun for a last hour. This is pretty much where I sat for 4 days straight. You can't see it but there is ledge where the pool water flows into and I sat in that little area to stay cool. 

Our trip home was so long with lots of delays. We finally got home (well home as in my mom's house)at almost 5 am Sunday morning. We ended up knowing 3 people on the flight from NY which was really weird/funny. 


Easter Sunday we were at my mom's house with lots of family. There was about 16 of us I think. I made eggplant and chicken rollatini, hummus and stuffed mushrooms to help out.  

First I cooked the eggplant in the oven at 350 degrees for 4 minutes on each side. I spread them out on cookies sheets evenly, I didn't pile them until they were done.

Put a dab of the ricotta mixture at the end and then roll it.

roll, roll, roll

place them in a tray and drizzle sauce over the top. 

Eggplant Rollatini

adapted from the Food Network

Ingredients

2-3 large eggplants cut into 1/2 inch thick slices lengthwise

32 ounces part skim ricotta cheese

2 large eggs, beaten

1/2 cup part skim mozzarella, shredded

1/4 cup pecorino romano grated cheese

sea salt and black pepper

2 cups fresh tomato sauce

2 tbs basil

Place eggplant slices on a plate or tray. Sprinkle with sea salt to help remove excess moisture from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray a non stick baking sheet liberally with cooking spray and then place eggplant slices in the oven until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, grated cheese, sea salt and pepper to taste Add in basil.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Drizzle the tomato sauce on top of the eggplant. Season with salt and pepper. Bake for 15-20 minutes.

Sorry I don't have a picture of the finished product, but I got too busy eating! This is a great vegetarian option and everyone loved it! 

I also made a huge batch of hummus with the help of Danny and Chris. 

There was no food processor needed! I wish you could tell how HUGE that bowl really is.

Can't forget Uncle Tommy's spinach dip!

Tomorrow I'll be back with regular posting! I got a lot accomplished today, like spending a ton of money at Whole Foods and Trader Joe's, putting away laundry, making muffins and scones and my first Dark Chocolate Cherry Shake. 

Congrats to my sister who got her first internship at MTV!