Ingredients
Eggplant:
1 medium eggplant sliced into 1/4 inch lengthwise slices (I leave the skin on)
1 cup of seasoned flour
3 whole eggs plus 1 egg white (reserve egg yolk for filling)
3 tablespoons grated parmesan reggiano
dash of salt and pepper
olive oil for frying
Filling:
1 cup of fresh ricotta
reserved egg yolk
1/2 cup diced fresh mozzarella
1/3 cup grated parmesan reggiano
dash of fresh nutmeg
dash of salt and pepper
prosciutto di parma (optional)
fresh basil (optional)
Cut off the eggplant top and thinly slice the eggplant lengthwise into 1/4 inch slices. Dredge the slices in flour seasoned with salt and pepper, tapping off excess. Dip in egg batter (eggs, parm., salt and pepper). Fry in hot skillet coated with olive oil over medium to high heat. Make sure that the oil is nice and hot before adding the eggplant or it will be soggy. Also be sure not to crowd the pan. The eggplant will need to be fried in batches - add oil as necessary. The eggplant cooks quickly (about a minute or so per side). Drain eggplant on paper towels.
Mix together the filling ingredients through the nutmeg. Spread an even layer of the filling onto the eggplant slices leaving a little space around the edges. You can add a slice of prosciutto and/or a fresh basil leaf if desired. Roll up the eggplant slice and place in a 9x12 baking pan coated with a little olive oil. Bake at 400 degrees for 15-20 minutes. Top with your favorite marinara sauce and some extra grated parmesan cheese. I usually make my marinara homemade but I do like Rao's and Silver Palate jarred marinara in a pinch - they are both really good. Enjoy!
Posts
does anyone else see an image of a lion in your eggplant?????
ReplyDeleteI love this dish, and I haven't made it in a while. It's a lot of work, but so worth it!
Your eggplant rollatini looks fantastic, Jen! Definitely one of my favorite things to do with eggplant...love it!
ReplyDeleteLove this! yum!
ReplyDeleteI've been staring at your eggplant since Stacy said that, I sorta see ii if the cheese oozing out is the lions mane,lol, anyway I love this dish, an absolute favorite of mine and when I do try it I dip in flour first then the egg like you, so yummy Jen!!!
ReplyDeleteLooks delicious. I am one of those people who love eggplant. This is a great to serve it up. Nice!
ReplyDeleteThis is one of my favorites
ReplyDeleteOh - are those dinner party staples you mentioned "out?" had no idea. This should never be "out." Too delicious and so worth it. Yours is picture perfect. Even if I missed the lion...
ReplyDeleteHaha your 90's dinner menu sounded very Jersey :)
ReplyDeleteThese eggplant rollatini look great! I know MR.NN would love them!
This looks and sounds fabulous. I really want to give this a try. I hope all is well. Have a great day. Blessings...Mary
ReplyDeleteYummm :)
ReplyDeleteI had eggplant rollatini for dinner 2 nights ago in the dining hall and it tasted like poison. I miss your cooking!
PS: njepicurean is my 3rd most visited website behind facebook and youtube :)
My husband and I love this dish! I will have to wait a week or so to make it because I just made manicotti last night. Love those ricotta dishes though.
ReplyDeleteYum! I love eggplant rollatini!!!
ReplyDeleteI love your version of eggplant rollatini. I know my kids would love this (and me too).
ReplyDeleteI was also staring at the photo to see if I could find the lion lol (like Stacy said) and I realized she was not talking about the one with the sauce and cheese lol...Look at the one with just the fried eggplant and u will see the lion right away lol.
ReplyDeleteHi,
ReplyDeleteI was looking for a perfect Eggplant Rollatini Recipe and found your recipe easy and tested. Thanks for sharing such a lovely and simple recipe :)