Eggplant rollatine recipe How to prepare
Eggplant (Aubergine) Rollatini Ingredients
• 18 ounces whole milk ricotta cheese
• olive oil, to coat pans
• 2 large eggplants, peeled
• 6 eggs
• salt & freshly ground black pepper
• all-purpose flour, for dredging
• 2-3 cups seasoned bread crumbs
• 2-3 garlic cloves, finely chopped if you have time try a whole bulb
of roasted garlic
• 3/4 cup grated romano cheese or parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 cup chopped fresh parsley
• 4 cups jarred tomato sauce
• 1 lb shredded mozzarella cheese
1. 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.
2. Spread thin coating of olive oil on 3-4 baking or cookie sheet
pans, or reuse the same pan several times.
3. Put the flat end of the eggplant 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, then coat with bread crumbs and lay
flat on baking sheet.
4. Bake until golden brown, about 15 minutes.
5. You may have to bake them in batches. Remove from the oven and
cool to room temperature.
6. Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of
the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan
in a bowl. Mix well. Add salt and pepper, to taste.
7. 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.
8. Top with remaining tomato sauce, mozzarella, and 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.
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