I’ve eaten eggplant rollatini at a restaurant and loved it, but I had forgotten about it until recently when I was out and ordered it again. I knew that I had to try to recreate it at home. A meal this good should not be forgotten about.
Eggplant is not a vegetable that I cook a lot. Mostly I make eggplant Parmesean with it, or add it to ratatouille. It’s not way up there on my favorites list. But prepared in this way…I just love it because it’s crispy, and has a filling rolled up inside it. Add a flavorful tomato sauce ( homemade marinara is best) and serve with your favorite kind of pasta. The filling I made works very well for a meatless meal, but you could include some crumbled sausage, or ground beef with the cheese filling. Chopped baby spinach would also make a great addition. So here again is a recipe that offers many possibilities for changing up the ingredients to your liking. Be Bold! Experiment! 🙂
Usually in preparing this dish the eggplant is breaded and pan-fried in oil till crisp tender, but in the interest of lowering the calorie content I elected to broil the eggplant slices with equally good effect. Once baked the edges were crisp, but the centers of the slices were moist and tender.
(eggplant= aubergine, melanzane)
Yield: Serves 4
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten with a little water to loosen
- 1 cup Italian seasoned bread crumbs
- 1 cup ricotta cheese
- 1 garlic clove, grated
- 1 egg yolk, or use 1 Tbsp. egg beater, egg substitute
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp. Italian blend seasoning
- dash of salt and pepper
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1 pound pasta such as angel hair, or penne,or rigatoni
1. Preheat the broiler. Line 1 or 2 baking sheets with parchment paper and spray lightly with non-stick cooking spray.
2. Dip the eggplant slices in egg, then into the bread crumbs, coating evenly on both sides. Lay on baking sheet(s)
3. Broil for about 4-5 minutes on each side, till nicely browned, but take care not to let them burn. Turn over and cook another 4-5 minutes. They should be browned but pliable, not crisp.
4. In a medium bowl, stir together the ricotta, garlic, egg yolk ( or egg substitute), mozzarella cheese, and seasonings. Divide evenly among all the slices of eggplant and spread evenly.
Starting at the narrow end of each slice, roll up tightly and place seam side down in a 9 x 13 inch baking dish. A toothpick may help keep them rolled. Pour marinara sauce over the rolls, and top with the 1/2 cup mozzarella cheese.
5. Bake for 15 – 20 minutes, until heated through and the cheese is melted.
6. While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the pasta, and cook as package directs for the type of pasta you are using. Drain.
7. Serve eggplant rolls and sauce over pasta.
SOURCE: CAROLYN’S ORIGINAL