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:

1. 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.
2. Cut the ends off the eggplant then slice very thinly lengthwise.
3. 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. 
4. In a bowl scramble 3 eggs and dip the eggplant slices in egg, then coat with bread crumbs. If need be add more eggs. 
5. 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.
6. 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. 
7. To bake the rollatini I use a 9×13 Pyrex baking dish and in the bottom I spread a light layer of the sauce. 
8. 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. 
9. Bake about 30 minutes in a 350 degree oven. 
10. Serve topped with a drizzle of extra virgin olive oil and the balance of the chopped basil. 

– Daniel Mancini

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