beef filled and rolled and then
cooked in tomato sauce.
Searching for tasty and unique side dishes makng use of the bounty of our garden, a dreamed up an eggplant (zucchini can be substitued) bracciole simmered in fresh tomato sauce if available and served as a side dish to accompany meat entrees or as a main dish served on gnocchi dressed in a buter and cheese sauce.
Knowinf that few recipes are original, I concocted this on my own, relying on my love of Italian cooking which came from my mother who was a wonderful cook.
- 1 large
- 1 c
- italian bread crumbs
- 1/2 c
- freshly grated pecorino romano cheese(locatelli the best)
- 1 or more clove
- 1/4 c
- chopped italian flat leaf parsley
- 2 Tbsp
- 2 Tbsp
- olive oil-please do not substitute
- 2 c
- fresh tomato sauce-recipe follows
- salt and pepper to taste
How to Make Vegetarian bracciole
- 1Cut large rounded eggplant in 1/4 inch slices lengthwise.
Coat slices by brushing with olive oil and season to taste with salt and pepper
- 2Melt 1/2 butter and 1/2 of remainng olive oil over medium heat.
Add Italian bread crumbs and saute until golden stirring frequently to avoid scorching.
Add finely minced fresh garlic and saute until garlic fragrance is released being careful not to brown garlic.
Remove from heat and add grated cheese and minced parsley. The cheese should be soft but not melted.
Spoon mixture on previously oiled eggplant slice (oil will help filling adhere) and roll up jelly roll style leaving the end of slice on bottom.
In a heavy skillet large enough to fit the rolls, melt remaing butter and oil and saute rolls over medium heat turning gently to avoid unrolling,
When golden brown remove from skillet and set aside.
More oil/butter may need added to skillet because of
absorbing nature of eggplant but avoid over use.
- 3In same previously emptied skillet, saute a small minced onion in 2-4 tablespoons of olive oil until translucent, avoiding browning. Add 1-2 cloves of crushed or finely minced FRESH garlic and saute briefly,
Then add 2-3 cups of skinned and seeded crushed fresh tomatoes or good canned crushed tomatoes.
Bring sauce to boil and simmer 10 minutes. Then add
2 tablespoons each of fresh flat leaf Italian parsley
and fresh basil. If fresh herbs not available reduce dried herbs by 1/2. Season to taste with salt and pepper and add red pepper flakes if you enjoy heat. Gently add eggplant rolls into skillet and simmer over low heat, spooning sauce over rolls and not turning them to avoid unrolling until sauce thickens and eggplant tender to food tester.
- 4Transfer eggplant bracciole to a serving dish and garnish with grated cheese and chopped parsley.
Serve as an accompaniment with your favorite meat or as a main dish over gnocchi dressed with butter and a generous amount of freshly grated cheese. Another option is over polenta seasoned with butter and cheee
- 5This recipe uses fresh ingredients but it is very adaptablle to other options such as your favorite commercially prepared sauce. I avoid not using freshly grated cheese because it makes a major difference.
Zucchini can be substited for eggplant. Test zucchini skin with a jab of your finger nail to avoid tough skin and overlap two slices if too thin
before filling and rolling.
This dish lends itself to your own personal flavor choices and that is what makes cooking it fun.