Eggplant Rollatini

This eggplant lover's dish is a classic, especially in American Italian banquet halls or at parties. You can't go wrong with a tray of eggplant rollatini either served as an appetizer or main dish over pasta. Its origins can be traced back to Southern Italy in the 18th century. Farmers would make this dish to use the abundant amount of eggplants in the region. This recipe is the simplest version and it is delicious!







Recipe


Ingredients

1 eggplant, peeled and cut lengthwise into around 1/4 inch slices
4 eggs, beaten
1 cup Italian seasoned breadcrumbs
2 tbs. olive oil
1 cup ricotta cheese
10 slices prosciutto
1 jar (14 oz.) marinara sauce, see my recipe
2 cups shredded mozzarella cheese
1 Ib. angels hair pasta



Instructions

1. Dip the eggplant slices in egg, then coat with the breadcrumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant until golden brown and remove to a dish lined with paper towels to soak up the excess oil.

2. Preheat the oven to 350 degrees F. Spread a thin layer of ricotta on each eggplant slice, then a slice of prosciutto on top of it. Roll up tightly. You can use toothpicks to hold it together if need be. 

3. Place seam side down on 9x13 baking dish. Pour sauce over the rolls and top with shredded mozzarella.

4. Bake for 15 minutes in preheated oven until cheese is melted and lightly browned. While they are baking, you can bring a large pot of water to a boil over the stove and boil pasta.

5. Serve hot, alone or over cooked pasta.




Try out this awesome 11 inch Cast Iron Skillet from Zakarian by Dash.





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