A longtime favorite from the Williams Sonoma book, Cooking from the Farmer's Market, we decided to see how this recipe would do baked in the solar oven. The result from a long afternoon cook in the sun was delicious and tender with tons of flavor. As written, this recipe does require starting out with cooking the sausage on the stovetop.
1 1/2 lb Italian or Asian eggplant trimmed and cut lengthwise into 1/4 inch thick slices
1/4 cup plus 2 T olive oil
salt and freshly ground pepper
5 oz Italian sausage, casings removed
2 cups tomato sauce
1 cup whole milk ricotta
4 oz fresh mozzarella cheese, cut in to small pieces
4 T grated hard cheese, such as parmesan
1 T chopped flat leaf parsley
Place the Solavore Sport in the sun to preheat. Brush the eggplant on both sides with the 1/4 cup olive oil and season with salt. The eggplant needs to be pre-baked before rolling; this can be done in a conventional at 450 degrees for about 15 minutes or in the the solar oven for about an hour.
In a frying pan over medium-high heat warm the remaining 2 T olive oil. Saute the sausage until cooked through, about 3 minutes. Stir in the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
In a bowl, stir together the ricotta, the mozzarella, 2 T of the parmesan and the parsley. Season with salt and pepper. Spread half the sauce on the bottom of your Graniteware pot. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up, and secure the roll with a toothpick. Place upright or upside down in the sauce. Spoon the rest of the sauce between the rolls. Sprinkle with the remaining 2 T parmesan. Cover and bake in the Solavore Sport. Set it and forget it for the afternoon. Cook time is 3-4 hours.