This is the way my mom made her rollatini. If you’re wondering why I’m using this picture with a small amount on a plate – well, because I forgot to take a shot when it was in the pan and presented very nicely. What can I say, sometimes serving and eating takes precedent over snapping photos. Enjoy.
EGGPLANT ROLLATINI
Preheat Oven: 375° Bake: 30-35 Minutes Yields: 9-13 or 3-4 Servings
Ingredients:
1 Large, or 2 medium Eggplants
4 Eggs
2 Cups Italian Breadcrumbs
Oil to fry
2 Cups Sauce (I use my own, but store bought is fine)
15 Oz. Whole Milk Ricotta
2 Cups Whole Mozzarella, cut into small slices
1 Cup Italian Cheese (your choice)
2 Tbsp. Italian Parsley
Salt
Toothpicks*
Directions:
Using a mandolin or sharp knife, peel the eggplant and slice lengthwise into very thin slices. (The object is to be able to roll them.) Place slices in a bowl filled with water and sprinkle about 2 tsp. of salt on top. Place in the refrigerator overnight (if possible), but at least for 5 hours. Empty the water out and DO NOT RINSE (not necessary).
In one bowl scramble 2 eggs (to start — add another if needed). In a second bowl pour breadcrumbs. Pat the slices to remove excess water. Dip each slice in egg then breadcrumbs. Heat oil in a large skillet and fry each slice until lightly golden on each side. Remove from oil and drain on a paper towel.
Place about 3/4 cup of sauce on the bottom of a 9 x 13 baking dish.
Mix together the ricotta, 1/2 cup of cheese, 1 egg and parsley. Place a small amount (about 1 and 1/2 tbsp.) on the eggplant slice. Then place a slice of mozzarella on top of mixture. Starting at wide end, roll each slice and secure with a toothpick and place seam side down in dish. When all of the rollatini is made, pour the remaining sauce on top, sprinkle remaining cheese and place remaining mozzarella over all.
Bake for about 30–35 minutes (check at 30) until cheese is melted and eggplant thoroughly cooked inside (to a 165° temp).
*Remember to tell people eating this to remove the toothpick.
