Ingredients
• 3 eggplants, trimmed and cut
lengthwise into slices
• ¾ cup olive oil, or as needed
• 8 ounces feta cheese, crumbled
• ½ cup pine nuts
• ¼ cup extra virgin olive oil +
more for drizzling
• 2 tablespoons bread crumbs
• 1 garlic clove, peeled and minced
• Finely grated zest of 1 lemon
• 2 tablespoons chopped Italian
parsley leaves
• 1 cup fresh basil leaves
• 1 large egg, beaten
• Salt and pepper
• 2 ½ cups drained canned
crushed tomatoes
• Grated parmesan cheese for
garnish
Directions
Heat oven to 375°F. Place a heavy skillet over me-
dium-high heat. Working in batches, brush eggplant
slices on both sides with olive oil and cook, turning
until tender. Set aside and allow to cool.
In a bowl, combine feta, pine nuts, 1/4 cup extra
virgin olive oil, bread crumbs, garlic, lemon zest and
parsley. Mix in egg and season to taste with salt and
pepper.
Place eggplant slices on a baking tray lined with
parchment paper and divide stuffing evenly among
them, placing 1 to 2 tablespoons at one end of
each slice. Roll up slices tightly to secure filling and
place in a baking dish to fit snugly.
Pour crushed tomatoes on top of eggplant rolls.
Drizzle olive oil evenly on eggplant and season to
taste with salt and pepper.
Bake until cheese has melted and eggplant is bub-
bling—25 to 30 minutes. Remove from heat and
allow to stand 5 to 10 minutes. Garnish with fresh
herbs and grated parmesan cheese.
Pair with rosé or a fruity chardonnay.
Best $15-and-Under Rosé Wines
The 15 Best Chardonnays Under $50
There are endless ways to spend Valentine's Day, whether out
on a fun-filled date, getting pampered at a spa or just staying
in and treating yourself to a slow, moody and indulgent night
at home. If listening to your favorite records, getting cozy
and making a delectable spread is your jam this year, forget
the salad and turn your kitchen into a den of seduction and
sensory pleasure. Start with a light appy and follow it up with
a sweet dessert for a sexy dinner in.
