This recipe is adapted from Rachael Ray Magazine.
1 large eggplant (1 1/2 lbs), peeled and coarsely chopped
3 cloves garlic, smashed and peeled
salt and pepper
1 1/2 cups shredded Mozzarella cheese
1/3 cup grated or shredded Parmesan cheese, plus more for topping
4 small vine-ripened tomatoes, chopped
fresh or dried basil
12 egg roll wrappers
Put on a large pot of salted water to boil. Put the eggplant in the food process and process until finely chopped. (You may have to do this in batches.) In a large skillet, heat enough olive oil to coat the bottom (1-1 1/2 tbs) over medium high heat. Add one smashed clove of garlic and cook until golden, 1-2 minutes. Remove the clove. Add the eggplant, salt and pepper, and cook, stirring, until browned (about 10 minutes). Remove the eggplant to a bowl to cool for 5 minutes, then add the cheeses to the bowl and mix well. In the skillet add another 1-1 1/2 tbs of olive oil, the tomatoes, salt and pepper. If using dried basil, add it now, and cook about 4 minutes, until tomatoes are softened. (If using fresh basil, add at the end).
Fill each eggroll wrapper with about 2 tbs of the eggplant filling. Wet two sides of the wrapper and fold in half diagonally to make large triangular ravioli. Press out all of the air and seal tightly. Once the water boils, drop in the ravioli in batches. Depending upon the size of the pot, you can probably cook 4-5 at a time. Cook for 3-4 minutes per batch. Fill four bowls with 3 ravioli each and top with tomato sauce and a sprinkle of parm. (You can add a little of the cooking water to the sauce, if you wish, but my tomatoes were juicy enough).
These were really delish! Please give them a try.