Eggplant Rollatini

Eggplant Rollatini. One of the best things I have ever cooked.

I had some eggplant in my refrigerator I needed to cook. I also had some prosciutto and ricotta.

The result….scrumptious.

Here is how I made it.

I sliced up 1 large eggplant (long ways) VERY THIN.

I then had 2 beaten eggs with a splash of milk in a bowl, and a bread crumb and parm cheese blend on a plate.

Dip the eggplant in egg, then coat both sides in the bread crumb mix. Fry in a little olive oil on both sides until golden brown.

Beautiful.

In a separate bowl, mix together ricotta, egg, garlic, parmesan, mozzarella, and salt and pepper.

In a large aluminum pan or casserole dish, pour some marinara to coat the bottom.

Take the eggplant and lay a slice of prosciutto on top, followed by a spoonful of the ricotta mix.

Roll up and place seam side down in the pan.

Like this.

Pour more marinara on top of the rollatinis.

Top them with mozzarella. Cover with foil.

Bake in a preheated 375 degree oven for 35-40 minutes until hot and bubbly.

Ya’ll this is SOOOOO GOOD.

 

Eggplant Rollatini

1 large eggplant, sliced long ways into about 9 pieces

1 cup Italian bread crumbs

1/2 cup Kraft grated parmesan

2 eggs, beaten with a splash of milk

1 cup ricotta

1 clove garlic, grated

1 egg

1/4 cup Kraft grated parmesan

1/2 cup shredded mozzarella

salt and pepper

9 slices prosciutto

1 cup shredded mozzarella cheese

1 jar marinara

Preheat oven to 375 degrees.

On a large plate, mix together the bread crumbs and 1/2 cup parmesan.

Dip the eggplant slices in egg then coat in breadcrumb mixture. Fry in a skillet in olive oil until lightly brown on each side. Set aside to drain on a plate lined with a paper towel.

In a separate bowl, mix together the ricotta, garlic, egg, 1/4 cup parmesan, 1/2 cup mozzarella, and a pinch of salt and pepper.

In a large aluminum pan or casserole dish, pour about 1/2 the marinara sauce into the pan to coat the bottom.

Take a piece of eggplant and place a slice of prosciutto on top. Spread some of the ricotta mixture on top of the prosciutto. Roll up the eggplant and place seam side down in the pan.

Repeat for the rest of the eggplant rolls.

Pour the rest of the marinara on top of the rollatinis.

Top with 1 cup of mozzarella. Cover with foil and bake for 35-40 minutes or until hot and bubbly.

 

 

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