First of all, thank you to everyone for all the supportive comments I've received from my last post. It constantly amazes me how much this online community of people who have never met each other can touch each other's lives.
Second I just moved. It's very exciting. After leaving DC in May, I lived with my parents for the summer, and now I have my own apartment in Philadelphia. Oh, and moving meant no internet for almost 2 full weeks. So I've been missing a bit.
What I totally meant to tell you two weeks ago was that I have a great, summery recipe that uses the tofu ricotta I made. I guess it's technically still summer, despite it already being September (when the heck did that happen?!), so.....here's a great, summery recipe that uses the tofu ricotta I made a few weeks ago! Eggplant rollatini!
This recipe is not nearly as work intensive as it sounds, and it's a great way to use all the eggplant that's invading your farmer's market right about now (not that I'm complaining - I totally love eggplant). I love how easy this recipe is because it looks (and feels) so fancy.
Sliced and grilled eggplant is wrapped around herbed tofu ricotta, smothered in tomato sauce, and baked until absolutely delicious. This recipe is totally versatile. You can make your own tofu ricotta or, if you eat dairy, feel free to replace it with regular ricotta cheese. You can either make your favorite tomato sauce recipe or open a jar of your favorite store bought variety. Individual components can be made ahead of time (the ricotta, the tomato sauce, even the grilled eggplant) and stored until assembly. This is a delightful, flavor-packed dish, perfect for the end the of summer.