Wednesday, August 10, 2011

Recipe: Eggplant Rollatini

  Yeah, I know...eggplant. Don't knock it til you try it. It is actually pretty good! No, I'm not an eggplant lover. In fact, the only time I've had it was a looooonnnngggg time ago and it was a nasty eggplant sandwich at a restaurant. Yuck! That is the only time...until tonight.
  I partake in a food co-op in my area. I've really been enjoying it and it helps me eat for fruits and veggies. The bag is really large and filled with 50% fruit and 50% veggies and they are all locally grown. WOOT WOOT to our local farmers! It's cheaper than going to Aldi's and all I have to do is pick out my items on the site and pick them up. No shopping at the store and doing price comparisons! YAY!! For the last delivery I received an eggplant. What can I do with an eggplant? Well...searching or are great ways to find yummy recipes. I actually found my eggplant recipe on! I just ate this for dinner and it was yum! It was good, but I don't think it is something I'll make again. For one, it is a time consuming dish and the other is...I just don't crave eggplant. So I probably won't make this again.
  Here's the recipe for eggplant rollatini-
Makes 9 rolls
Prep Time: ~40 minutes
Bake Time: 25-35 minutes

-Eggplant Cutlets
-2 large eggplants (the longer the eggplant, the better- makes it easier to roll)
-1 cup flour
-1/2 teaspoon salt
-1/4 teaspoon fresh ground pepper
-2 eggs
-1 tablespoon water
-2 cups bread crumbs

Spinach and Cheese Mixture :
-1 10-ounce package of frozen spinach
-15 ounces of Ricotta cheese
-1 egg
-1/4 cup Parmesan cheese
-1/4 teaspoon dried basil
-1/4 teaspoon dried oregano
-1/4 teaspoon dried parsley
-1/4 teaspoon dried rosemary
-1/2 teaspoon salt
-1/4 teaspoon fresh ground pepper
-1/4 cup shredded mozzarella cheese
-1 teaspoon fresh garlic, minced

1 cup homemade tomato sauce
2 cups shredded mozzarella cheese
parsley for garnish (optional)

  Start with washing your eggplant and removing the stem. Then thinly slice your eggplant into 1/4 inch thick slices. Prepare your three dipping bowls with flour combined with salt and pepper, egg and water, and bread crumbs. Heat a large skillet with 4 tablespoons of olive oil over medium/high heat. Then cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture. Transfer into the breadcrumbs, making sure to completely cover both sides. Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up . Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.

2. Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, oregano, basil, parsley, rosemary, salt, pepper, and minced garlic. Put your frozen spinach in a separate bowl and microwave according to package directions. Let it cool and drain the water out of the your spinach. Add your spinach to the cheese mixture and stir to combine.

3.Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at the end farthest from you. Roll the eggplant, starting at the end with the cheese mixture working towards you like a jelly roll. Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down. Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese. Then bake at 350 degrees for 25-30 minutes uncovered. If your cheese isn't quite browning, switch your oven to broil and broil for an additional 5 minutes or until the cheese appears golden brown. Transfer to a plate and sprinkle with fresh chopped parsley.

*Don't forget to enter to win the DVD~ Something Borrowed HERE

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