Casaculinarian.com “Eggplant Rollatini”
We had a customer order this for her Birthday today, family size Eggplant Rollatini.
Happy Birthday Ryan!!! So we figured we would share the recipe. Feeds 4-6 people 11-12 Rolls…
eggplant 1 skin off and sliced 1/16 of an inch thin length down
egg wash 5 cracked eggs plus 1/8 cup of milk
Italian seasoned bread crumbs 6 cups
canola oil up to 1 and 1/2 cups for pan frying
Lets make the thin eggplant cutlets. Place raw eggplant on bread crumbs (both sides), then egg wash, and back into bread crumbs. Add a Sauté pan to the stove on medium heat with 3/4 cup of canola oil. Let the oil heat a few minutes. Brown each side of eggplant cutlets till golden. Place on a paper towel to absorb oil. Add clean oil as needed.
Ricotta Cheese Mixture:
shredded mozzarella cheese 1/8 cup
parmesan cheese 2 tablespoons
bread crumbs 2 tablespoons
pepper for taste
fresh parsley 1/2 teaspoon chopped
fresh basil 1/2 teaspoon chopped
Italian seasonings 1/2 teaspoon
In a Kitchen using your Whip mix all ingredients on medium until it starts to peak. Place in the refrigerator.
Add your eggplant to a clean cooking surface. Spoon the ricotta cheese mixture on the top part of the cutlet and roll. Add to a glass baking pan with Tomato Basil sauce on the bottom. Finish all your rolls and then top them with Tomato Basil Sauce. You can use Casaculinarian.com Tomato Basil Sauce recipe, link below, or your favorite jar sauce. Top with Fresh Mozzarella Cheese slices. Cover with plastic wrap and foil. Plastic wrap prevents the cheese from sticking to the foil. Bake at 350 degrees for 40 minutes. Enjoy, Jason.