Bacon Wrapped, Stuffed Eggplant Rolls

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GRAND RAPIDS, Mich.- Chef Joel Bradshaw from Porto Bello Restaurant joins us with a new monthly recipe.

  • 2 large eggplant
  • 8 oz. ricotta cheese
  • 4 grilled chicken breasts
  • 8 pieces of bacon
  • 1 jar marinara sauce
  • Rice or Orzo pilaf for 4
  • Cut egggplant lengthwise in 1/2 inch strips
  • Cook on sprayed baker sheet for 20 min at 350- let cool
  • Grill or broil chicken breasts
  • Cut chicken breasts into  2 inch strips
  • Lay out cooled eggplant
  • Place 1 strip of chicken at one side of eggplant
  • Top chicken with 2 ounces ricotta cheese
  • Roll chicken and ricotta up with seam side down
  • Wrap eggplant with two pieces of bacon to hold shut
  • Repeat 4 times
  • Place wrapped eggplant rolls in casserole dish seam sides down
  • Cook for 20 minutes at 350 or until bacon is browned
  • Place a spoonful of pilaf on plate
  • Top with eggplant roll
  • Top eggplant roll with sauce
  • Garnish with additional cheese if desired
  • Serve immediately… enjoy!

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