Eggplant Rollatini

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2 medium eggplants

2 eggs, beaten

1 cup milk

2 cups bread crumbs

2 cups whole-milk ricotta

2 cups mozzarella cheese

2 large eggs, lightly beaten

Salt, white pepper to taste

10 leaves of basil, chopped

8 oz. Parmesan cheese

Tomato sauce



Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.

Mix the eggs, milk and pinch of salt and pepper in a bowl.

Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs

In a deep, heavy skillet, heat 1-inch of vegetable oil to 375 degrees Farenheit. Fry the eggplant, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain.

Meanwhile, mix together the ricotta, spinach, seasonings, eggs and cheese. Put a spoonful on one end of the eggplant slice, and roll it up. Place the eggplant in a baking dish, put some tomato sauce on top, then add mozzarella cheese. Bake at 350 for 20-30 minutes. Sprinkle on Parmesan cheese and basil, then serve.



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