Both Melissa and I studied Hospitality & Tourism Management at Virginia Tech. One of the required core classes of our major is HTM 3414 – Purchasing, Production and Management, also know as cooking class, taught by Chef Sexton. The lecture part of this class taught us all about managing a kitchen, handling/ordering food, identifying different FBIs, and sanitizing. In our lab – which was an industrial kitchen, that is where the real magic happened! We learned how to wield large 7 inch chef knives with confidence, execute recipes using the mother sauces, and cook in large quantities (well 20 is large when you grow up in a house of 5). But, to borrow from Tim Gunn, most of all we learned how to “Make it work!”
Chef Sexton taught us several recipes that could make your mouth water just thinking about them, especially when you are a poor college student eating PB&J sandwiches on a regular basis. But one of our (simplest) favorites is Stuffed Eggplant Rolls.
Stuffed Eggplant Rolls
Yield: 4-5 servings
1 large eggplant
1/4 cup olive oil (approximately)
1/2 cup shredded mozzarella cheese
1/2 cup of part-skim ricotta cheese
2 tablespoon Parmesan cheese
2 tablespoon fresh basil
1 clove garlic
- Pre-heat oven to 375° F.
- Remove stem of eggplant and slice lengthwise, about 1/4 inch thick.
- Slice middle (large) pieces in half lengthwise.
- Heat a large skillet over medium-high heat.
- Using an olive oil mister or teaspoon lightly spray/spread olive oil on each side of eggplant slices.
- Lightly fry eggplant in batches until lightly browned.
- Chop basil and mince garlic.
- Mix together mozzarella, Ricotta, and Parmesean cheese, basil and garlic.
- Place 1-2 tablespoons of cheese mixture onto a slice of eggplant. Roll.
- Place roll seam side down on a cookie sheet.
- Bake for 15 minutes or until cheese mixture is melted.
HTM & Melanzana