Recipe: Tasty Eggplant Rollatini

Recipe: Tasty Eggplant Rollatini Delicious, fresh and tasty.
Eggplant Rollatini. In a large casserole pot, heat oil over medium high heat. Add celery and carrots and season with salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
This eggplant rollatini recipe is made of thinly sliced, par-baked eggplant slabs rolled up with a delicious ricotta mixture that is flavored with parsley and basil pesto and baked with red sauce and a little bit.
Looking for an easy eggplant rollatini recipe?
This savory eggplant rollatini is an easy and unexpected party appetizer.
You can have Eggplant Rollatini using 13 ingredients and 11 steps. Here is how you cook that.
Ingredients of Eggplant Rollatini
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You need 1 of eggplant, peeled and cut long ways.
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It’s 2-3 cups of breadcrumbs.
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Prepare 3 of eggs, beaten.
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You need 1 cup of grated Parmesan cheese.
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It’s 15 oz of container of ricotta cheese.
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It’s 3 cloves of garlic, chopped.
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It’s 1 lb of mozzarella- slice about 2/3s and grate the rest so it’s shredded in pieces (about 2 tbsp of shredded cheese).
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Prepare 2 cups of tomato sauce.
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Prepare of Frying oil, enough to cover about 1 inch of your pan.
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You need of Dried parsley.
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It’s of Salt, pepper.
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It’s of Dried basil.
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You need of Toothpicks.
Cut each roll-up in half and serve with toothpicks for a pop-in-your-mouth bite.
Another idea is to dredge the eggplant in flour w/ salt and pepper and saute in skillet w/ extra vir. olive oil until golden brown.
Give eggplant parm a twist—literally—by rolling the ricotta mixture inside each pre-baked eggplant slice before topping with marinara and mozzarella.
Get the recipe for Eggplant Parmesan Rollatini.
Eggplant Rollatini step by step
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Preheat oven to 350..
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Season eggs with salt and pepper. Mix breadcrumbs and Parmesan cheese..
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Dredge eggplant in egg, then breadcrumb mixture..
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Fry til golden brown.
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In the meantime mix ricotta with the shredded mozzarella, chopped garlic, salt, pepper, parsley and basil..
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Scoop spoonfuls of ricotta mixture into the middle of the eggplant..
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Roll up and secure with toothpicks..
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Place rolled up eggplant in baking dish. Once its placed remove the toothpicks..
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Spread sauce evenly and top with the sliced mozzarella..
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Bake for 30 minutes or til cheese is golden bubbly..
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Serve with garlic bread or pasta..
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.
Remove the eggplant to a sheet pan with paper towel and repeat with the remaining eggplant slices.
Adjust the heat as the eggplant cooks to prevent the egg coating from cooking too fast or overbrowning.
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.