Eggplant rolitini recipe How to prepare
Ingredients for Eggplant rolitini recipe
• 1 1/2 pounds whole milk ricotta
• Olive oil, to coat pans
• 2 large eggplants
• 5 eggs
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 2 packages (about 12 ounces per package) frozen spinach, thawed
and strained
• 2 to 3 garlic cloves, finely chopped
• 3/4 cup grated Romano or Parmesan
• 3 1/2 cups jarred tomato sauce
• 1/2 to 3/4 pound shredded mozzarella
Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator
for several hours. Discard the excess liquid.
Preheat the oven to 350 degrees F.
Spread thin coating of olive oil on 3 baking or cookie sheet pans,
or reuse the same pan several times.
Wash the eggplants and cut the tips off. Put the flat end down onto
the cutting board. Slice the eggplants lengthwise into 1/4-inch thick
slices, to make about 15 slices. Beat 4 of the eggs. Add salt and
pepper to season eggs. Coat each eggplant slice with flour, then dip
into the beaten eggs, drain any excess egg mixture, and lay flat on
baking sheet. Bake until golden brown, about 15 minutes. If you can't
cook all of the eggplant at once, bake them in batches. Remove from
the oven and cool to room temperature. Note: You can make the eggplant
ahead of time and store it in the refrigerator.
Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the
grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper,
to taste.
Spoon 1 cup of tomato sauce onto the bottom of a small baking dish.
Spoon 1 to 2 tablespoons of filling onto the wide end of each piece
of eggplant. Then, roll up each piece and place into the baking dish.
Top with remaining tomato sauce, shredded mozzarella, and remaining
grated Parmesan. Cover with foil and bake for 45 minutes, until the
tomato sauce is bubbling and the filling is hot. Let them rest for
15 minutes before serving.
Your Eggplant rolitini recipe is ready now
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