Eggplant Aubergine Rollatini With Three Cheeses Food

EGGPLANT (AUBERGINE) ROLLATINI

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.

EGGPLANT ROLLATINI

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment.
• Cut off the stem of one eggplant, then slice 1/2 inch off one long side. Turn the eggplant onto the trimmed flat side and slice 1/2 inch off the 2 long sides, squaring it off slightly. Slice the eggplant into 6 long pieces, each about 1/4 inch thick. Repeat with the other eggplant. (Discard the trimmed pieces or reserve for another use.)
• Divide the eggplant slices between the prepared baking sheets. Brush both sides of each slice with the olive oil and sprinkle generously with salt and pepper. Bake, flipping the slices over about halfway through, until just tender and starting to brown, 15 to 20 minutes. Use a large spatula to transfer the slices to a cutting board in a single layer to cool slightly.
• Meanwhile, stir together the ricotta, parsley, lemon zest, basil, 2 cups of the mozzarella, 1/2 cup of the Parmesan, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Taste and adjust the seasoning with salt and pepper if needed. Stir in the egg. Spoon a leveled 1/4 cup of the cheese mixture into the center of each eggplant slice and roll up tightly.
• Spread half of the tomato basil sauce on the bottom of a 9-by-13-inch baking dish. Arrange the rolled eggplant slices seam-side down in the center of the baking dish, making 2 rows of 6 and leaving space between the rows. Spoon the remaining sauce down the middle of the rolls, leaving the edges exposed. Top the rolls with the remaining mozzarella and Parmesan.
• Bake, rotating the dish halfway through, until the eggplant is very tender and the cheese is golden brown and bubbly, 40 to 45 minutes. Allow to sit for 10 minutes, then sprinkle with chopped parsley before serving.

EGGPLANT ROLLATINI

Steps:

• Preheat the oven to 375 degrees F. Place the flour on a plate.
• Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
• Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
• Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.

EGGPLANT ROLLATINI RECIPE

Steps:

• Slice eggplants length-wise into 1/4-inch thin slices (it's easier to do this using a mandolin slicer like this one. affiliate link) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
• Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
• Heat oven to 375 degrees F.
• Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
• Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
• Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2" x 13" baking dish.
• Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
• Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
• Remove from oven and let sit for 10 minutes or so before serving.