Recipe: Appetizing Eggplant Rollatini

Delicious, fresh and tasty.

Eggplant Rollatini. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

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Eggplant Rollatini Read the full recipe after the video. Let cool on sheets on wire racks until cool enough to handle. Season filling with salt and pepper. We can prepare Eggplant Rollatini using 11 ingredients and 10 steps. Here is how we accomplish.

What needs to be prepared of Eggplant Rollatini

  1. Instructions. 2 large of eggplants.
  2. Instructions. 1 quart of ricotta cheese.
  3. Step by step. 1/2 lb of mozzarella cheese.
  4. Directions. 1 cup of grated parmesan cheese.
  5. Instructions. 1 of egg.
  6. Step by step. 1 tbsp of Fresh chopped parsley.
  7. Step by step. 1 pints of marinara sauce.
  8. Instructions. 1 of for frying the eggplant.
  9. Detaile. 3 of eggs.
  10. Instructions. 1 quart of seasoned bread crumbs.
  11. Guidelines. 2 cup of frying oil (canola or whatever you like).

Eggplant rollatini are versatile in another way, too. Because the individual rolls are easy to serve, they are wonderful as a first course for a big crowd—like a family gathering—or as part of an Italian-American buffet. For a smaller crowd, this makes a substantial main course that needs only a first course salad to make it a meal. Tips for how to make eggplant rollatini recipe.

Instructions To Make Eggplant Rollatini

  1. Peel the skin off the eggplant & slice thin long way of the egglant.
  2. Put oil in pan & bring to 350°.
  3. Scramble 3 eggs in dish big enough to fit eggplant slices.
  4. Put breadcrumbs in dish of the same size.
  5. Coat eggplant slices in eggs, then breadcrumbs & fry on both side until golden brown..
  6. Put all other ingredients in a bowl (except marinara sauce) & mix..
  7. In baking tray ladle scoop of marinara sauce & spread evenly..
  8. Take large scoop of cheese mix & put in the middle of the fried eggplant slice & fold over ends & put in the baking tray folded slice down..
  9. Fill up tray with rolls & ladle some sauce on with some shredded mozzarella & parmesan on top..
  10. Bake in 450° preheated oven until browned. Remove from oven & let settle. Then serve & enjoy..

This will help draw out the moisture so your rollatini isn't too watery. Salting also allows the eggplant to "sweat out" its bitterness, meanwhile, breaking down its spongy texture. Place fried slices on a paper towel lined plate to drain. The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. The best way to store it is in aluminum foil trays, that you can place directly into the oven to reheat.

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