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Eggplant Rollatini By Rosalie Fiorino Harpole

RosalieServing's picture
This is the perfect dish to make for New Years Day, or for any special occasion. Use is as an appetizer, side dish, or main dish over your favorite pasta. It can't get better than this!
Ingredients
  Eggplant 1 Large, slice (4-8 inch)
  Salt 1 Tablespoon (Curing and salt is washed away)
  Olive oil 1⁄4 Cup (4 tbs) (For deep frying)
  Marinara sauce 2 Cup (32 tbs), divided (or more if needed)
For the breading
  Breadcrumb italian style 1 Cup (16 tbs) (Progresso Italian Style bread crumbs)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Garlic 2 Clove (10 gm), mince
  Fresh curly parsley 2 Tablespoon, chop
  Eggs 3 , beaten
  Salt and pepper To Taste
For the filling
  Ricotta cheese 15 Ounce
  Mozzarella cheese 1 Cup (16 tbs), shredded
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 1
  Fresh curly parsley 1⁄4 Cup (4 tbs), chop
For the topping
  Cooked vermicelli pasta 1⁄2 Pound
  Mozzarella cheese 1⁄2 Cup (8 tbs), shredded
Directions

GETTING READY
1. Preheat oven to 375 degrees.
2. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact.
3. Using a meat slicer or mandolin, slice eggplant into thin lengthwise slices, about 1/8-inches thick.
4. Let the eggplant slices soak in cool salt water for about 20 minutes.
5. Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Season with salt and pepper.
6. Beat the eggs until fluffy.
7. Prepare the filling by combining the ricotta, mozzarella, Parmesan cheese, parsley and egg in a bowl. Mix well and set aside.
8. Rinse the eggplant in cool water and drain, pat them dry.

MAKING
9. Heat up a skillet with olive oil over medium heat.
10. Dip each slice in the beaten eggs and then in the bread crumbs on both sides.
11. Fry the eggplant about 2-3 minutes on each side until golden.
12. Drain slices on paper towels and keep it aside.
13. When all eggplant slices have been fried and drained, place on a large cookie sheet.
14. Place 2 tablespoons ricotta filling on each slice and spread gently. Starting from short end of the slice, roll the eggplant. Continue until all eggplants are finished.
15. In the baking dish put 1 cup of marinara sauce to cover the bottom, place each roll, seam-side down in baking dish.
16. Once done pour additional 1 to 2 cups marinara sauce over rolls.
17. Top with Parmesan cheese and shredded mozzarella.
18. Cover loosely with aluminum foil. Bake 25 to 30 minutes.

SERVING
19. Serve the Eggplant Rollatini with vermicelli pasta

Things You Will Need
9x13 glass baking pan
skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
150 Minutes
Servings: 
10
Subtitle: 
Italian Cheese-filled Eggplant Roll

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