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Eggplant Rollatini

(Serves 3 to 4)
Eggplant Rollatini
Eggplant Rollatini
Ingredients:

1 large eggplant
Olive oil
About 1-1/2 cups Italian-flavored bread crumbs

Filling:
1 pound ricotta cheese
5 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 egg
1 tablespoon chopped parsley
Salt and pepper
Pinch of nutmeg
3 cups Traditional Tomato Sauce

Directions:

Preheat oven to 400 degrees F.
Slice the eggplant lengthwise about 1/4-inch thick.  If they are too thick they will be difficult to roll later.  Lightly brush both sides of each slice with olive oil then coat with the breadcrumbs.  Place slices on a lightly greased baking sheet and bake 10 minutes.  Turn the slices over and bake an additional 10 minutes.  Remove and allow to cool on a rack.

In a large bowl, combine all of the filling ingredients, setting aside 1/2 of the Parmesan cheese for later.  Spread 2-3 tablespoons of the filling over each eggplant slice and roll into a cylinder.

Use a baking dish that can fit all of the rolls in a single layer.
Spread 2 cups of the tomato sauce over the bottom of the baking dish.  Arrange the rolls on top of the sauce.  Drizzle the remaining sauce over the rolls.  Dust with remaining Parmesan.  Cover with aluminum foil.
* This dish can be prepared ahead up to this point.

When ready to eat, preheat the oven to 350 degrees F.
Bake for 25 minutes.  Remove the foil and bake another 10 minutes.
Remove from oven and serve.
Eggplant Rollatini is a bit of a variation of Eggplant Parmesan.  In this recipe the eggplant slices are rolled around a filling of ricotta, Parmesan, annd mozzarella cheese and baked with tomato sauce.  The filling gives the dish a more luxurious texture than regular Eggplant Parmesan.
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VEGETABLE ENTRÉES  >  EGGPLANT ROLLATINI
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MADE IN ITALY
Inspired by the Umbrian region of Italy, this Deruta-style earthenware utensil holder is crafted in a style that dates back to the Renaissance.
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It comes stocked--five nutmegs await their turns in storage beneath the clear acrylic top.