Recipe

Eggplant (aubergine) Rollatini Recipe


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Ingredients
  • 6 eggs .
  • all-purpose flour, for dredging .
  • 1/4 c sliced fresh basil .
  • olive oil, to coat pans .
  • 2-3 c seasoned bread crumbs .
  • 4 c jarred tomato sauce .
  • 18 oz whole milk ricotta cheese .
  • 2-3 garlic cloves, finely sliced if you have time try a whole bulb of roasted garlic .
  • 2 large eggplants, peeled .
  • 1 lb shredded mozzarella cheese .
  • 3/4 c grated romano cheese or parmesan cheese .
  • 1/8 c sliced fresh parsley .
  • salt & freshly ground black pepper

Directions
  • Step #1 Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hrs.
  • Step #2 Discard the excess liquid.
  • Step #3 Preheat the oven to 350 degrees F.
  • Step #4 Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
  • Step #5 Put the flat end of the eggplant down onto the cutting board.
  • Step #6 Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices.
  • Step #7 Beat 4 of the eggs.
  • Step #8 Add salt & pepper to season eggs.
  • Step #9 Coat each eggplant slice with flour, drain any excess egg mixture, then dip into the beaten eggs, then coat with bread crumbs & lay flat on baking sheet.
  • Step #10 Bake until golden brown, about 15 mins.
  • Step #11 You may have to bake them in batches.
  • Step #12 Remove from the oven & cool to about room temp.
  • Step #13 Combine ricotta, garlic, remaining egg, parsley, basil, 3/4 of the mozzeralla cheese & 1/2 c of the grated Romano or Parmesan in a bowl.
  • Step #14 Mix well.
  • Step #15 Add salt & pepper, to taste.
  • Step #16 Spoon 1 c of tomato sauce onto the bottom of a small baking dish.
  • Step #17 Spoon 1 to 2 tbsps of filling onto the wide end of each piece of eggplant.
  • Step #18 Then, roll up each piece & place this into the baking dish.
  • Step #19 Top with remaining tomato sauce, mozzarella, & grated Parmesan.
  • Step #20 Cover up with foil wrap & bake for 45 mins, until the tomato sauce is bubbling & the filling is hot.
  • Step #21 Let them rest for 15 mins before serving.
  • Enjoy the Eggplant (Aubergine) Rollatini recipe

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Vegetarian / Vegetarian
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