Eggplant Rollatini

I love eggplant. The two best ways to make it in my opinion? Asian inspired with rice or parm/rollatini. You can’t go wrong. Rollatini is just eggplant parm basically, stuffed with ricotta and spinach (among other spices). It is so worth it!

Sunday’s + rain +being nine months preggo and about to pop any day now prompted me to make some of these puppies.  They are hearty, leave lots of leftovers and you can easily freeze a tray for future dinners.

Here’s how I made eggplant rollatini. Now, mind you, you don’t have to fry them this way, you can make a lighter version too! Preheat your oven to 400 degrees, brush eggplant slices with oil, salt, pepper and roast for about 10 minutes until pliable. Then follow steps 3+4 below.

Ingredients:

  • 2 large eggplants, sliced 1/4 thick lengthwise
  • Kosher salt
  • pepper
  • 4 eggs beaten
  • 1 cup flour or GF flour
  • 1 cup breadcrumbs mixed with italian seasoning herbs, garlic powder, salt and pepper
  • grapeseed oil
  • Rao’s basil pasta sauce or your favorite sauce

For the filling: 

  • 1 large container ricotta cheese
  • 1 large egg
  • 1 cup of spinach
  • pinch of nutmeg
  • 1 cup shredded mozz cheese
  • 1 small onion diced
  • 5 garlic cloves minced
  • Zest of 1 lemon

 

1.) Slice the eggplant lengthwise into 1/4 inch pieces. Cut off the ends. Assemble on cutting board and salt both sides. Allow the eggplant to “sweat” for 15 minutes. Rinse the eggplant slices, pat dry and set aside. Yes, that is my pregnant belly making an appearance stage right.

2.) Assemble your dredging station. One plate for breadcrumbs, one plate for beaten eggs and 1 plate for flour.

Dip each slice of eggplant into flour first and shake off. Then dip into egg, then breadcrumb mixture. Place 2-3 slices at a time in a large sauce pan coated with grapeseed oil on high heat, frying the eggplant on each side until golden brown. Remove and set on a paper towel. Feel free to clean the pan if it becomes too burnt and re-coat with oil, frying eggplant in batches.

3.) In a medium pan on high heat, coat the pan with olive oil. Saute the onions until tender. Stir in garlic and saute. Add in spinach, nutmeg until soft. Remove from heat, allow to cool and chop. Fold into ricotta cheese, mozz cheese, lemon zest, salt and pepper, egg.

4.) Place a large teaspoon of the ricotta mixture on the thicker end of the eggplant slice and roll upwards. Place fold side down into a baking dish lined with marinara sauce. Top with a little more moz cheese. Bake at 350 for 30 minutes. Serve warm.

 

 

 

 

 

 

By |2018-02-25T23:07:48+00:00February 25th, 2018|Uncategorized|Comments Off on Eggplant Rollatini