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!
