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Eggplant Ricotta Rolls over Beef Ragu

This is a spectacular dish and every bit as impressive as any lasagna.  If you are short on time, just use your favorite pasta sauce combined with some browned beef as the base and skip the more complex ragu.


Beef Ragu:
1/2 sweet yellow onion, diced
1 lb ground beef
2 Tbsp fresh time and/or rosemary (I mixed the two), minced
2 cloves garlic, minced
1 15 oz can petite diced tomatoes, drained, liquid reserved
1/2 cup half and half, light cream or milk
2 Tbsp tomato paste
2 cups beef broth

1 large eggplant

1 cup ricotta cheese
1/4 cup shredded Parmesan cheese
4 oz fresh mozzarella, finely diced
1/4 tsp herbed de Provence or Italian herbs
1/8 tsp cayenne pepper

8 oz fresh mozzarella cheese, sliced
1/4 cup shredded Parmesan cheese
crushed red pepper flakes, to taste
fresh parsley leaves, minced, for garnish (optional)

First make the ragu by sautéing the onion in a dash of olive oil in a Dutch Oven or large pot.  Cook for about 5 minutes and then add the ground beef.  Brown the beef for about 8-10 minutes.  

Now add the drained tomatoes and turn heat to high. 
Cook the tomatoes and beef, adding a dash of oil again if necessary - you want frying, not boiling, to caramelize the tomatoes and develop their flavor fully. Add the herbs and garlic and cook another 2-3 minutes. 
Add the half and half and cook it down until it is almost all evaporated, stirring often.
Shift the browned meat to one half of the pot and oil the other half.  Add the tomato paste and cook for a few minutes, stirring almost constantly.
Slowly incorporate a portion of the beef and its juices and oils into the tomato paste as you cook. 
After about 10 minutes, you should have incorporated all the beef. 
Add the broth and the reserved tomato liquids.  Bring to a gentle boil.  Stir and reduce to a lazy simmer.  Cook uncovered while you prepare the eggplant, stirring every so often.

Preheat grill to high.  Slice the eggplant into six thin (1/4-inch) slices. 
Spray the eggplant with oil and grill the oiled side for four or so minutes, until slightly browned and grill marks form.  Spray the uncooked side with oil and flip the eggplant slices.  Grill another four or so minutes until browned and grill marks form.
Remove eggplant to a sheet pan in a single layer.
Mix ricotta, Parmesan cheese and mozzarella cheese with the herbs and pepper in a bowl.
Divide the cheese mixture among the eggplant slices, placing a portion right in the center of each slice.  Roll each slice up.
Preheat oven to 375F.  Pour half the ragu into an oiled 13x9-inch casserole. 
Nestle the eggplant slices in the ragu bed, spacing evenly. 
Dot the slices with the mozzarella cheese and scatter the Parmesan on top.  Season with red pepper flakes.
Bake about 30 minutes, until brown and bubbly.  Garnish with fresh parsley.
Serves 4.

Cook's Note:  If you prefer a bit of a drier Ricotta filling, you could add an egg to the Ricotta to bind it up a bit.
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