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Eggplant Parmesan Rolls

Today's Parent | posted Wednesday, Apr 6th, 2016

Prep: 20 minutes
Total time: 30 minutes

Makes: 4 servings


  • 2 medium eggplants
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1 1/2 cups store-bought marinara sauce, divided
  • 1 cup extra-smooth ricotta
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup panko bread crumbs
  • 1/4 cup chopped basil, optional


  1. Position oven racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large rimmed baking sheets with foil. Spray with oil. Set aside.
  2. Cut small pieces off the tops and bottoms of eggplant so they stand flat on cutting board. Slice eggplants lengthwise into 12 ¼-in.-thick strips (discard end pieces and extra strips, or keep for another use). Stir oil with salt in a small bowl. Lightly brush both sides of 12 eggplant slices with oil. Arrange in one layer on prepared baking sheets. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are fork-tender, about 15 min. Set aside to cool slightly.
  3. Spread 1/2 cup marinara in the bottom of an 8 x 8-in. baking dish. Stir ricotta with mozzarella and Parmesan in a small bowl. Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place roll in prepared dish, seam-side down. Repeat with remaining eggplant and ricotta. Top with remaining 1 cup marinara sauce. Sprinkle panko overtop.
  4. Bake in top third of oven until top is golden-brown, 6 to 8 min. Sprinkle with basil before serving, if desired.
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Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Cityline | posted Monday, Mar 9th, 2015

Salmon fillet with garlic eggplant, citrus salad and pistachio nuts

Serves: 4


  • 4 x 7 oz salmon filets
  • 2 tbsp butter
  • 2 cups eggplant, peeled and diced
  • 3 cloves garlic, chopped
  • 2 tbsp lemon juice
  • 3 oranges, segments only
  • 1 lemon, segments only
  • 1 lime, segments only
  • 1 fennel bulb, julienne (reserve the fronds)
  • ½ cup toasted pistachio nuts, lightly crushed
  • Olive oil
  • Salt & pepper


Sauté the eggplant at medium low heat with the garlic until soft.

Add the lemon juice and season to taste with salt and pepper, cook until eggplant are mushy.

Place the fennel, fennel fronds and all the citrus segments into a bowl and dress with salt and olive oil. Mix well and set aside while cooking the salmon.

Season the salmon with salt and pepper and place in a preheated skillet with some butter. Sauté for a few minutes on each side until done to your liking.

Place the eggplant on a plate, top with the salmon filet and place some salad on top of the salmon. Drizzle the juice from the salad over the fish and drizzle some more olive oil. Add a sprinkle of finishing salt and the pistachio nuts.

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