Eggplant Rollatini: Foodie Friday

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

Stuffing the breaded version of rollatini

Tray of cheese breaded eggplant rollatini

Grilled Version no breading: Source

Hosted by
Home Maid Simple
and
Simple Living with Diane Balch

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