Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan’s Own Roxy’s Tomato Sauce.
1 garlic bulb
olive oil, to drizzle
4 manicotti shells
1 large eggplant
2 cups bread crumbs
1/2 cup finely grated Parmesan cheese
2 cups all-purpose flour
300gr goat cheese
1 cup chopped parsley
3/4 cup olive oil
1/2 jar McEwan’s Own Roxy’s Tomato Sauce
1 cup micro arugula
8 Parmesan crisps
Preheat the oven to 400°F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on a small sheet of aluminum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.
Follow the cooking instructions on the manicotti’s package. Set them aside to cool. Once cool, cut each manicotti in half
Slice off the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can’t roll them, try trimming the width of the slice until they become rollable.
Mix the breadcrumbs and grated Parmesan cheese in a bowl. In another bowl, whisk together both eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin.
Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic, and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400°F.
Heat McEwan’s Own Roxy’s Tomato Sauce and serve some in a bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnish the top of the rolls with micro arugula and Parmesan crisps.