EGGPLANT (AUBERGINE) ROLLATINI
These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.
Provided by Rita1652
Categories One Dish Meal
Time 31m
Yield 5-7 serving(s)
Number Of Ingredients 13
Steps:
- Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
- Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
- Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
- Bake until golden brown, about 15 minutes.
- You may have to bake them in batches. Remove from the oven and cool to room temperature.
- Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
- Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
- Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.
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Shefoo Misk
[email protected]Overall, I thought this eggplant rollatini recipe was pretty good. It's a good option for a vegetarian meal.
Asif Qureshi King
[email protected]I followed the recipe exactly, but the eggplant rollatini didn't turn out as I expected. It was a bit too dry.
abdus sattar
[email protected]The eggplant rollatini was a bit too cheesy for my taste, but it was still good.
priya murali
[email protected]I'm definitely going to make this recipe again. It's a great way to enjoy eggplant.
ggfgg Gfdfg
[email protected]I would give this recipe a 10/10. It's a delicious and impressive dish that's perfect for any occasion.
Humphrey Gift
[email protected]This is the best eggplant rollatini recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Nolan Fleener
[email protected]I'm not a big fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the filling was flavorful.
Fuego TheWindowMan
[email protected]This recipe is a great way to use up leftover eggplant. It's also a healthy and delicious meal.
Angelina Mwansa
[email protected]The eggplant rollatini was a bit bland. I think I'll add more spices next time.
Chinaza Monday
[email protected]I would definitely make this recipe again. It's easy to follow and the results are amazing.
Abhishek jadav
[email protected]I followed the recipe exactly and the eggplant rollatini turned out perfectly. It was a delicious and impressive dish.
Inayat khan Khan
[email protected]The eggplant rollatini was a bit too oily for my taste, but the flavor was still good.
Sancho
[email protected]I've made this recipe several times now and it's always a hit. My family and friends love it!
Jas Wood
[email protected]This eggplant rollatini recipe is a keeper! The eggplant was tender and flavorful, and the filling was cheesy and delicious. I especially loved the crispy breadcrumb topping.