EGGPLANT ROLLATINI
Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
- While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
- Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
- Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
- Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.
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Gloria Thompson
[email protected]I'm not a fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was cooked perfectly and the filling was delicious.
Kelly Loza
[email protected]This recipe is a bit too bland for my taste. I would add some more herbs and spices to the filling.
Ladla Jilani
[email protected]I'm not sure what I did wrong, but my eggplant rollatini turned out mushy. Maybe I didn't cook the eggplant long enough?
THAMIPILLAL SHANMUGAM
[email protected]This dish is a great way to use up leftover eggplant. It's also a healthy and flavorful meal.
Y'S YEAKUB DHALI
[email protected]I'm always looking for new and interesting eggplant recipes, and this one definitely fits the bill. The combination of flavors and textures is amazing.
Bacchu Miya
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Drip
[email protected]I love this recipe! It's so easy to follow and the results are always amazing.
Awais ilyas
[email protected]The eggplant rollatini was a delicious and impressive dish. I made it for a special occasion dinner and it was a big hit.
Clari Joseph
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a beautiful and delicious meal that everyone enjoyed.
Shane Black
[email protected]I'm not usually a fan of eggplant, but this recipe changed my mind! The eggplant was cooked perfectly and the filling was delicious. I'll definitely be making this again.
Damon Montiel
[email protected]This eggplant rollatini was a hit at my dinner party! The flavors were so well-balanced and the texture was perfect. I loved the combination of the crispy eggplant, the creamy ricotta filling, and the tangy tomato sauce.