Heat oven to 450 degrees F. Slice each eggplant (about 8 slices per eggplant) in long slices. Brush a layer of olive oil (2 tablespoons) on both sides of each slice. Dividing evenly, arrange the eggplant slices in a single layer on baking sheets and season with 1 teaspoon pepper. Bake the eggplant, until soft and beginning to brown, 12-15 minutes; remove from oven and cool. Reduce heat to 400 degrees F. Remove top stem of tomatoes and score bottoms in x shape. Boil water and add scored tomatoes. Boil 1-2 minutes until skin begins to wrinkle. Remove tomatoes and immediately transfer to ice bath and keep submerged for 30 seconds. Remove tomatoes from ice bath. Peel and discard skin. Cube tomatoes.
For marinara sauce:
In a skillet, sauté garlic and onion in 2 tablespoons olive oil. Once onions are translucent, add cubed tomatoes, parsley, 1 tablespoon oregano, 1 teaspoon pepper, salt and basil. Simmer uncovered on medium heat for 20-25 minutes. Remove from heat and drain excess liquid. Pour mixture into a blender and puree for desired thickness. Cool and spread 1 cup of the marinara sauce on the bottom of a 9-by-11 inch baking dish.
In large bowl, whisk together the egg whites, ricotta, 1 tablespoon oregano, 1 cup mozzarella and 1 teaspoon pepper. Spread 2 tablespoons of the ricotta mixture on each eggplant slice, roll up each slice, starting at the wider end and place seam side down in the baking dish, side-by-side in two columns. Top the eggplant rolls with the remaining marinara sauce and the mozzarella cheese. Sprinkle with Parmesan. Bake until the cheese has melted and the sauce is bubbling, 20-25 minutes. Cool for 5 minutes and serve.
Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition Students
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.