..That Crafty Snail...

 "What's for dinner tonight?"  The eternal question, eh? I try to plan our family's meals around what's on sale, local healthy & of course what we enjoy eating. My husband is a vegetarian (no meat at all even fish, but he will eat eggs) so after 10 plus years of marriage I have become a whiz at meals that are vegetarian for him yet have some meat for our son & I.
 By default, most of our meals are meatless, but I feel this is a healthier, less expensive & a ecologically sounder way to eat. Vegetarian spaghetti, chili, nachos, fajitas & veggies on the grill, are favorites around here but there are nights when the kid and I want something meaty like turkey meatloaf or grilled chicken breast.
 For night such as these, I will make a main meat dish, a starch (potato, rice etc) and a veg (salad, steamed broccoli, green beans etc). Then for my veggie hubs I make an alternative to the meat protein. Tofu cutlets, grilled tempeh, frozen chicken"less" nuggets & the like). The starch & veggie part of the meal is great for him and for us meat eaters. 
 So..what's for dinner tognight???


 From Rachel Ray ( made by: ME above!)

Ingredients

TipUse zucchini instead of eggplant.

• 1 large eggplant (about 1 3/4 pounds), cut lengthwise into 8 slices
• Salt and pepper
• 4 large eggs
• 3/4 cup store-bought pesto
• 2 1/2 cups bread crumbs
• 6 tablespoons extra-virgin olive oil
• 3/4 cup ricotta cheese
• 1/3 cup grated pecorino-romano cheese
• 1 cup store-bought marinara sauce

Directions

1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
2. Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino.