Eggplant rollatini recipe How to prepare
Ingredients Eggplant parm recipe
o 2 large eggplants (3 pounds total)
o salt
o 1 c fresh mozzarella, grated or chopped
o 1 c goat cheese, crumbled
o 2 green onions, thinly sliced OR bunch of chives, chopped
o 2 t thyme or rosemary, minced
o pepper
o grilled tomato sauce (make this while the rollatini bake)
o olive oil
Thinly slice (1/3-inch) the eggplant, arrange on trays, sprinkle
with salt, flip, and repeat. Let sit for one hour, the rinse well
and pat dry.
Meanwhile, combine cheese, green onions, thyme, and a dash of pepper.
Brush each slice of eggplant with a bit of oil and fry over medium
heat a minute or two until tender, flip, and repeat. Stack each finished
slice on a plate as you fry the rest.
Lightly oil the baking dish and preheat the oven to 400.
Place one or two tablespoons of filling at the end of each piece,
roll into a tube, place in baking dish, and use a toothpick to keep
it from unraveling. Repeat with remaining eggplant slices and filling,
and arrange the finished rolls in a single layer in the dish. Cover
with aluminum foil and bake about 25 minutes.
Meanwhile, prepare the tomato sauce.
To serve, spread a bit of sauce on each plate, top with 2 or 3 rollatini,
remove the toothpicks, and enjoy!
Notes This recipe is adapted from Deborah Madison's Vegetarian Cooking
for Everyone, in which it's called "Eggplant Rollatini with Fresh
Mozzarella and Goat Cheese."
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