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"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."  Jeff Smith (The Frugal Gourmet)

Baked Eggplant Rollatini

Rollatini

My family loves to grow eggplants in our garden, but alas, they are not as much in love with eating the finished
product.  This recipe has made eggplant lovers of all of us.  

1 large eggplant halved the long way and cut into thin, 1/8" slices
2 eggs beaten
1 cup seasoned bread crumbs
1 cup ricotta cheese -- I use skim milk ricotta
1/2 cup grated parmesan cheese plus 2 T. for topping
1/2 cup grated Monterey jack cheese plus 1/4 cup for topping
1/4 cup sharp cheddar cheese -- optional -- I used it more for color than anything else plus 1/4 cup for topping
1 T. chopped oregano
2 cups tomato sauce, canned or use Michael's Tomato Sauce
pinch of sugar
2 large garlic cloves, minced
1 T. olive oil
salt to taste

Wash the eggplant.  Cut off the top and cut the eggplant in half the long way.  Leave the skin on.

Rollatini

Use a very sharp knife or a mandolin -- very handy here -- to cut the eggplant into 1/8" slices.  Salt the slices and lay them on a strainer for 20 to 30 minutes.  Pat them dry with paper towels. Then dip in beaten eggs and then seasoned bread crumbs.  Lay them on parchment paper or waxed paper as you coat each one.  

Rollatini

Lightly oil a jelly roll pan or line it with parchment paper.  Put slices of coated eggplant on pan and broil until brown, turn over and brown the other side.  They take about 5 to 7 minutes per side.  

Lay browned slides on wax or parchment paper.  Mix cheeses, oregano and salt to taste in a bowl.  Put a large spoonful of the cheese mixture on the edge of each eggplant slice and roll them up, seam side down.  

Rollatini

If you're using canned tomato sauce, sauté' garlic in olive oil, add sauce and pinch of sugar.  If you're using homemade sauce, you're good to go. 
Spoon sauce into the bottom of baking pan.  Lay eggplant on top of sauce.  Top with the rest of sauce.   Bake in preheated 350 degree oven for 20 minutes or until cheese starts to bubble.  Mix cheese for topping and put on top. Return to oven until cheese melts.  Enjoy!

Rollatini

 


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