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Rose Recipe Archive
Canadian Bacon and Eggplant Roll Ups
10 slices Rose Canadian Bacon
1 large eggplant about 1 1/2 lbs
3 or 4 tbls. vegetable oil
dash of pepper and nutmeg
1 cup part skim Ricotta cheese
2 tbls. chopped fresh parsley
2 - 3 tbls. grated parmesan cheese
Your favorite jarred or homemade marinara sauce (see Bocchoncini recipe for our marinara)
Preheat oven to 375 degrees F.
Wash eggplant, pare if desired, cut off stem and blossom end. Cut lengthwise into 10 thin strips. Brush lightly with oil and saute a few at a time in a 10 inch frypan until tender. Sprinkle lightly with pepper and nutmeg. Set aside. Combine ricotta cheese and parsley. Lay one slice of bacon on each eggplant slice, lap a smaller slice over a larger slice. Spread a rounded tablespoon of cheese over the eggplant and bacon. Roll around cheese filling and place seam side down in an 11x7 inch baking dish. Pour sauce over the rolls and sprinkle with cheese. Bake for 30 minutes or until heated through. Serve additional sauce on the side if desired and a crusty garlic bread with green beans.
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Recipe courtesy of National Pork Board.
For more information about the Other White Meat, visit -
TheOtherWhiteMeat.com
