Wah wah! Let me tell you: this one was a total failure. I'm not even just being hard on myself. It wasn't good. We didn't eat it. I threw it in the garbage. And it was all from one very simple, but important, step.
And here is that important step: use a lot of salt on the eggplant. The salt pulls out the moisture and bitterness of the eggplant. For some reason I forgot how much salt to use and went sparingly. You can kind of see the moisture beads on the eggplant slice above. But you should use a LOT of salt and really pull that moisture out.
Then rinse the salt off and pat them dry. That will help with the soggy texture of eggplant too. And it pulls all the bitterness out. Sadly, mine were bitter and gross. Neither of us could eat them, which was a huge bummer since I spent a fair amount of time working on this dish.
I grilled the eggplant on both sides.
The Mrs made a mixture for the filling using ricotta cheese, pesto, fresh herbs, and seasonings.
Then I sprayed a casserole dish with non-stick spray, rolled up the eggplant with the filling, and carefully arranged them as such.
Then cover it all with marinara sauce and mozzarella cheese and bake to melt everything together.
Ugh. It should be so delicious! It smelled great and I was really eager to eat it. Sadly, we both realized right away that it was inedible.
So I figured I would share it with you all -- warts and all. My wife said, "You're not going to post that one, are you? It was gross." She wasn't being mean, just honest. And I thought it makes sense to let you all learn from my mistake.
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