Recipe: Cheesy Grits-Stuffed Eggplant Rolls with Tomato Sauce - FOX 32 News Chicago

Recipe: Cheesy Grits-Stuffed Eggplant Rolls with Tomato Sauce

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ATLANTA -

After the fun time we had on Throwdown! with Bobby Flay, we were asked to shoot a pilot for a Casserole Queens TV show. The setup was that we had to make a casserole for a Harlem church choir's potluck fundraiser.

We immediately got excited thinking about all the eclectic flavors and different cuisines that Harlem had to offer, but the twist was that our church members had several dietary restrictions: no shellfish, no pork, no red meat. What a challenge!

We decided on serving these remarkable eggplant rolls. Not only are they extremely delectable, they're also elegant and filling. Though the show didn't take off, we think we made out like bandits with this fabulous recipe!

Serves 8 to 10

2 (28-ounce) cans diced tomatoes
2 medium yellow onions, halved
1/2 cup (1 stick) unsalted butter
1 ½ teaspoons salt
2 eggplants, cut lengthwise into 1/8-inch slices
2 tablespoons olive oil
Cooking spray
1 cup quick-cooking grits
1 1/2 cups vegetable broth (see page 194)
1 cup heavy cream
1 1/2 teaspoons Creole Seasoning (page 189)
1 (5-ounce) package fresh baby spinach, chopped
1 cup shredded Parmesan cheese (4 ounces)
1 cup shredded mozzarella cheese (4 ounces)

1. In a heavy medium saucepan set over medium heat, combine the tomatoes, onion, and butter. Bring to a simmer and keep the sauce at a slow, steady simmer for about 45 minutes, or until it has thickened. Remove the pan from heat, discard the onion, and add 1 teaspoon of the salt.

2. Meanwhile, preheat the oven to 425°F.

3. Arrange the eggplant slices in a single layer on a nonstick baking sheet. Using a pastry brush, lightly brush both sides of each slice with the olive oil. Bake for 10 minutes, flip, and cook the second side for another 10 minutes.

4. Reduce the oven temperature to 350°F. Spray a 9 x 13-inch casserole dish with cooking spray.

5. In a medium saucepan set over medium-high heat, combine the grits, vegetable broth, heavy cream, the remaining 1/2 teaspoon of salt, and the Creole seasoning, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 10 to 12 minutes, or until thickened. Remove the pan from the heat and stir in the spinach, 1/2 cup of the Parmesan cheese, and 1/2 cup of the mozzarella cheese. Stir well.

Links: Casserole Queens on Good Day Atlanta
 - Meet the Casserole Queens! You'll be glad you did
 - Recipe: Cheesy Grits-Stuffed Eggplant Rolls with Tomato Sauce
 - Recipe: The Casserole Queens - Mashed Potato Pizza






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