Eggplant Rollatini
INGREDIENTS
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1 medium eggplant, cut lengthwise into 1/4-inch-thick slices
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Salt
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Olive oil
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1/2 bunch broccoli rabe
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1 cup ricotta
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1/2 cup shredded mozzarella
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1/2 cup Parmesan, plus more for sprinkling
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1 egg
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1/2 red onion, diced
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1/4 cup vegetable stock
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Pinch crushed red pepper
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15 cherry tomatoes, halved
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1 clove garlic, smashed
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1 sprig fresh oregano, leaves coarsely chopped
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1 cup arugula
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1/2 tablespoon red wine vinegar
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5 fresh basil leaves, cut into chiffonade
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