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| Eggplant Rollatini |
This traditional Italian dish is made either with grilled eggplant or breaded eggplant. My kids wanted the breaded version so that is what I have pictured above. I provide the instructions for both. This dish is a cross between Eggplant Parmesan and Lasagna and is definitely a wonderful meal for the summer when eggplant is in season.
Eggplant Rollatini
by Diane Balch
prep time: 1 hour Serves: 4 - 6
Ingredients:
2 large eggplants peeled and sliced the long way
2 eggs beaten ( 1 for dipping for breading, 1 for Ricotta mixture)
1 32 ounce Ricotta Cheese
1/4 cup of chopped fresh Italian Parsley
1 teaspoon each of: salt, pepper, nutmeg
1/2 cup Parmesan cheese grated
Optional: 2 cups of Italian Seasoned Bread Crumbs (Aleia's gluten-free bread crumbs)
1 Jar of Marinara Sauce
Optional: 1 package of shredded Mozzarella for topping
Directions:
1) Pre-heat oven to 375 degrees and brush some sauce around in the bottom of a large baking pan.
2) Slice eggplant and either bread them: (dip in egg and then breadcrumbs) or grill them without bread crumbs, just brush with olive oil and salt.
3) Mix ricotta with 1 egg, parsley, nutmeg, salt and pepper.
4) Scoop about 2 tablespoons or more into, not quite the center, of each eggplant piece. Roll it up and place seam it down in the baking dish.
5) Pour sauce over eggplant rolls and top with Mozzarella cheese or skip this step if you are making the lighter grilled version.
6) Bake uncovered for about 10 minutes or until Mozzarella starts to get golden brown or the eggplant begins to brown.
eggplant, ricotta, eggplant rollatini, Italian recipe, Vegetarian recipe http://verygoodrecipes.com/italia
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Optional: 2 cups of Italian Seasoned Bread Crumbs (Aleia's gluten-free bread crumbs)
1 Jar of Marinara Sauce
Optional: 1 package of shredded Mozzarella for topping
Directions:
1) Pre-heat oven to 375 degrees and brush some sauce around in the bottom of a large baking pan.
2) Slice eggplant and either bread them: (dip in egg and then breadcrumbs) or grill them without bread crumbs, just brush with olive oil and salt.
3) Mix ricotta with 1 egg, parsley, nutmeg, salt and pepper.
4) Scoop about 2 tablespoons or more into, not quite the center, of each eggplant piece. Roll it up and place seam it down in the baking dish.
5) Pour sauce over eggplant rolls and top with Mozzarella cheese or skip this step if you are making the lighter grilled version.
6) Bake uncovered for about 10 minutes or until Mozzarella starts to get golden brown or the eggplant begins to brown.
eggplant, ricotta, eggplant rollatini, Italian recipe, Vegetarian recipe http://verygoodrecipes.com/italia
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| Stuffing the breaded version of rollatini |
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| Tray of cheese breaded eggplant rollatini |
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| Grilled Version no breading: Source |
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| Hosted by Home Maid Simple and Simple Living with Diane Balch |
Foodie Friday Features:
From: Easy Natural Food
I know you are still swimming in zucchini/squash. Well, you can use 2 pounds of it for this soup. I threw whatever was wilting in my fridge into this soup; the seasoning works with anything.
From: A Flock in the City
The combination of the sweet wine sauce and onions, and the salty earthy bacon brought together on chicken is so satisfying.
From: Girl Chef
The Cardamon is what sold me on these pancakes. Classic with a little twist. Interesting sweetener she uses.
This is a food party please only link up food related posts. Thank you.
Instructions for Foodie Friday linky:
SUBSCRIBE TO THIS BLOG BY EMAIL OR RSS... or FRIEND ME ON FACEBOOK
1) Copy the Foodie Friday Button's html from this website's sidebar.
2) Paste this html to the html page of the recipe you want to link to Foodie Friday. You can also make a word link or post our button on your sidebar. Please link back.
3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can post up to 3 recipes that you have not shared before.
4) Click on "your next" on this page.
5) Past your link and type in the name of the recipe, not your name.
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Your eggplant rollatini looks so tempting, both versions sound great. Thank you for hosting. Have a great weekend!
ReplyDeleteThanks so much for hosting. I will pass on your eggplant rollatini to my eggplant loving BIL.
ReplyDeleteI've linked a Green on Green salad with charred corn, chicken, and homemade Green Goddess dressing. Hope you have a wonderful weekend.
Sam
HI,
ReplyDeleteI shared my Paleo Potatoes.
Find out your body type for better health!
http://realfoodforager.com/find-out-your-body-type-to-achieve-better-health/
Thanks for hosting!
Your eggplant rollatini looks delicious, and I've already commented on it yesterday...
ReplyDeleteI wonder if you got my comment?
Thanks for hosting party, and have a wonderful weekend
I wish my husband was more open to eating eggplant! This sounds delicious :) I pinned it for the future - in case I ever think I can sneak it past him! Thank you for hosting.
ReplyDeleteHi Diane - thanks so much for featuring my pancakes today! That made my morning =). Your eggplant rollatini sounds and looks absolutely mouthwatering...especially since I haven't been able to get enough eggplant lately!
ReplyDeleteThanks for the invite!!! I love eggplant!! I wish I could get my family to eat it! Thanks for hosting!
ReplyDeleteYour eggplant dish looks so good! Hope you have a really nice weekend! Thank you for hosting!
ReplyDeleteTHis week I shared my Cauliflower Tortilla Tacos! THey're Gluten/Grain Free, Specific Carb Diet SCD, Body Ecology Diet friendly and have a Vegan Option! Thanks for hosting!!!
ReplyDeleteI love eggplant! I'm pinning this recipe!
ReplyDeleteThanks so much for featuring my Curried Zucchini Soup! I have a ton more in my fridge and plan to make this soup again today :) This week I'm sharing my Peachy Chicken Salad. Thanks for hosting and have a great weekend.
ReplyDeleteLooks like we had the same idea this week- for me it was the first time making eggplant. Have a great weekend! Deb
ReplyDeleteGreat minds think alike or whatever is in bloom get's cooked.
DeleteOh goodness, I am for anything eggplant right now. Your Eggplant Rollatini looks so delicious! I have joined your link party and have added Antipasto Salad. Thank you for hosting.
ReplyDeleteThanks for joining.
DeleteThanks for the link up opportunity!!!! Your eggplant dish looks great!
ReplyDeleteThanks for hosting and have a fun filled weekend ya!
ReplyDeleteOh my, you Eggplant Rollatini sounds amazing! I love the combination of flavours and that you can make large batches of this dish! Would make fantastic leftovers.
ReplyDeleteStopping by from Mangia Mondays (#16 Beef Burgers with Bacon and Red Onion)
Amber @ The Cook's Sister
The Rollatini looks divine! My Get Social Sunday link party is live. Would love to have you come link up your homepage and promote your blog!
ReplyDeletehttp://alivedinhome.blogspot.com/2012/08/get-social-sunday-link-party.html
Great and unique use of eggplant. Thanks for sharing at Must Try Monday!
ReplyDeleteThese look so good! I am always looking for new ways to use eggplant. I will have to give this recipe a try.
ReplyDeleteThanks for sharing this at my Meatless Monday hop!
ReplyDeleteI'd love to try the grilled version. I've been cooking a lot of eggplant lately. Thanks for sharing on Southern Sundays! Have a great week!
ReplyDeleteI always enjoy eggplant recipes, and I think breading rollatini is such a good idea! Your dish looks delicious.
ReplyDeleteHi, I am featuring this week at My Meatless Mondays. This is on my schedule for the week, if I can keep to it. If not, it has to be made. It sounds absolutely delicious. Thanks for sharing it with us.
ReplyDeleteAs a postscript, an important one....I love coming here.
I like having you here. Thank you very much for the feature. We just had the frozen leftovers of this meal and it froze really well. My family likes it more than eggplant parmesan.
DeleteHope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen