Recipe - Eggplant Rollatini

Eggplant Rollatini - December 29, 2009

NOTE: 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!

1 large eggplant, about 4-inches in diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh curly Parsley, chopped

3 to 4 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh curly Parsley, chopped
1/8 teaspoon ground black pepper

1/3 cup olive oil, more as needed

Marinara Sauce, recipe found on page 127 (Rosalie Serving Italian cookbook)

1/2 cup grated Parmesan cheese
12 cup mozzarella cheese, shredded thin

1. Preheat oven to 375-degrees. Cut stem and end from eggplant.
Peel the eggplant partially in strips, leaving some of the peel
intact. Using a meat slicer or mandoline, slice eggplant into thin
lengthwise slices, about 1/8-inches thick. Let the eggplant slices
soak in cool salt water for about 20 minutes.

2. Place the bread crumbs, cheese, garlic, and parsley in a shallow
plate. Beat the eggs until fluffy.

3. Prepare the filling by placing the ricotta, mozzarella, Parmesan
cheese, parsley, egg, and pepper in a bowl. Mix well and set aside.

4. Rinse the eggplant in cool water and drain dry. Dip each slice in
the beaten eggs and then in the bread crumbs on both sides. Place the
olive oil in a large skillet and over medium heat; fry the eggplant
about 2 minutes on each side until golden. Salt and pepper lightly as
they fry. Drain slices on paper towels. Add olive oil to pan as
needed, and if necessary, start a clean pan midway of frying.

5. Place 1 cup marinara sauce to cover the bottom of a 13-inch by
9-inch baking dish. When all eggplant slices have been fried and
drained, place on a large cookie sheet. Place 2 tablespoons ricotta
filling on each slice and spread gently. Starting from short end of
slice, roll the eggplant up jelly-roll style. Place each roll,
seam-side down in baking dish. There will be about 15 rolls. Use an
additional smaller dish if needed.

6. Pour additional 1 to 2 cups marinara sauce over rolls. Top with
Parmesan cheese and shredded mozzerella. Cover loosely with aluminum
foil. Bake 25 to 30 minutes.

7. (Optional) Boil 1/2 pound vermicelli pasta, and place remainder
marinara sauce over pasta. Top with eggplant rolls. Serves 6.

Rosalie Serving Country Cookbook