Eggplant Rollatini with Balsamic Syrup

Cut off the very top and very bottom of the eggplant and slice lengthwise into 1/4-inch slices. Lay on a tray and salt on both sides. Allow to sit for 30 minutes to one hour. Meanwhile, mix goat cheese, sun-dried tomatoes and pesto in a small bowl.

When ready to assemble, take a paper towel and absorb any liquid that has sloughed off due to salt from both sides of the eggplant slices. Heat some of the olive oil in a large skillet over medium-high heat. Working in batches, place eggplant in pan, cooking until just pliable and beginning to turn golden brown. Flip to repeat on other side. Remove to cutting board.

Place about a tablespoon of the filling at the wide end of the eggplant and roll into a log, using a toothpick to secure if needed. I use the end pieces, too, and just roll them inside out, putting the skin on the inside.

Bake eggplant rollatini in 350-degree oven, until heated through and cheese filling is piping hot. Serve at once over or next to a bed of chopped tomatoes, and garnish with pine nuts. Drizzle balsamic syrup over all.

We served this with baguette slices (crostini) covered with mozzarella and broiled until bubbly and golden brown.



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