Eggplant Rollatini From My Kitchen
Rollatini Melanzane Dalla Mia Cucina
You will need:
- 1 eggplant
- 1 lb ricotta cheese.
- 1/2 cup olive oil
- 1/2 cup pecorino romano cheese
- 1/2 lb shredded mozzarella shredded
- 1/4 cup chopped basil
- 4 large eggs
- 2 cups bread crumbs
- Salt and pepper to taste
- 28 ounces of Tomato Sauce
Directions:
- Ahead of time put the ricotta cheese in a strainer over a bowl and place in the fridge for 4 hours up to 24 hours to allow the water to drain.
- Cut the ends off the eggplant then slice very thinly lengthwise.
- Layer the eggplant slices between paper towels and weigh them down with a heavy pot full of water, allow them to sit for an hour like this. This will press the moisture from them.
- In a bowl scramble 3 eggs and dip the eggplant slices in egg, then coat with bread crumbs. If need be add more eggs.
- Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown and place on a paper towel lined plate to drain. Add more olive oil as needed and make sure it is hot before frying the eggplant.
- To make the filling place all the ricotta, Romano cheese, 1/2 lb mozzarella, 1 egg, 1/2 of the basil, salt and pepper to taste in a bowl and mix.
- To bake the rollatini I use a 9×13 Pyrex baking dish and in the bottom I spread a light layer of the sauce.
- Using a spoon spread the filling onto the eggplant slices then roll them up. Place the rollatini seam side down into the Pyrex pan and top with tomato sauce.
- Bake about 30 minutes in a 350 degree oven.
- Serve topped with a drizzle of extra virgin olive oil and the balance of the chopped basil.
– Daniel Mancini
MamaMancini's Newsletter
Sign up to get authentic recipes and news from MamaMancini's!
« Previous