Thursday, November 12, 2009

Eggplant Rollatini

Upon a very nice request I made something with eggplant.  Now what do I call it.  Rolled Eggplant?  It is rolled and stuffed with three kinds of cheese.   Well I decided that name just did not work for me so I went about looking for a word that means rolled up,  found it.  Rollatini.  It sounds much fancier.
Here it is,
I hope you like it BL.

Eggplant Rollatini.


Hey, no raw meat photos this time!

Cut ends off eggplant and slice lengthwise into 1/2 inch pieces

Arrange slices on a rack over a large baking pan.  Generously salt each slice and set aside for 15 minutes.  The salt will draw out any bitterness and excess moisture.  When 15 minutes are up, rinse each eggplant slices with water and pat dry.  Place on a well oiled cooking sheet and back in the oven for 30 minutes @375 degrees.  Turn over at 15 minutes of cooking time.

Rough chop baby spinach

Take basil leave, place on top of each other and roll.  Slice the basil or in fancy terms,
 chiffonade the basil!

In a large bowl beat egg slightly.   Mix in the ricotta, 1/2 cup of Parmesan cheese, Asiago cheese, baby spinach and basil.  this is your filling for to rollatini's.

Take eggplant from the oven and let cool until you can handle.

When cool enough to handle take around 3 tablespoons of mixture at the large end of the eggplant slice and roll.  Spray baking dish with cooking spray.  Place each roll seam side down in baking dish.

Continue rolling until they are all rolled!

Meanwhile, warm the marinara sauce in a saucepan over low heat.

Evenly spread the marinara sauce over the rollatinis.

Sprinkle with remaining 1/4 cup of Parmesan cheese.  Bake in a pre heated oven @ 375 degrees for twenty minutes.

Happy Eating!

Eggplant  Rollatini

 2 medium sized eggplant (2 pounds)
Kosher salt and freshly ground pepper
15 ounces ricotta cheese
1 medium egg, lightly beaten
3/4 cup grated Parmesan cheese
½ cup grated Asiago cheese
10 Basil leaves sliced (approximately 2 tablespoons)
1 cup baby spinach roughly chopped
25 ounce jar of Marinara sauce

Cut the ends off eggplant.  Slice lengthwise into ½ inch slices.  Arrange slices on a rack over a large cookie sheet pan.  Sprinkle generously with kosher salt to help remove bitterness and excess moisture.  Set aside for 15 minutes.  Rinse off salt and pat dry with paper towel.

Spray cookie sheet with cooking spray and lay each slice on tray.  Cook in a pre-heated 375 degree oven for thirty minutes, turning over after 15 minutes.  Remove from oven and allow to cool.

In a large bowl, beat egg lightly.  Mix in the ricotta and ½ cup of Parmesan cheese, Asiago cheese, baby spinach and basil.

Place 3 tablespoons of the cheese mixture on the large end of the eggplant and roll up tightly.  Lay each roll in a lightly sprayed baking dish.  Continue with remaining eggplant.  Evenly spread the marinara sauce over the top of the eggplant rollatini.  Season with salt and pepper.  Sprinkle with remaining ¼ cup Parmesan cheese.  Bake for twenty minutes in the same pre heated oven @ 375 degrees.  When done drizzle the top with olive oil.

Happy Eating

P.S.  I hope you like it Brin!

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