Eggplant Rollatini

Recipe courtesy Providence Cheese

Show: Ciao America with Mario BataliEpisode: Cheese all the Way

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
15 rollatini

Times:

Prep: 40 min
Inactive Prep: 3 hr 15 min
Cook: 1 hr 0 min
Total:: 4 hr 55 min

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Ingredients

1 1/2 pounds whole milk ricotta
Olive oil, to coat pans
2 large eggplants
5 eggs
Salt and freshly ground black pepper
All-purpose flour, for dredging
2 packages (about 12 ounces per package) frozen spinach, thawed and strained
2 to 3 garlic cloves, finely chopped
3/4 cup grated Romano or Parmesan
3 1/2 cups jarred tomato sauce
1/2 to 3/4 pound shredded mozzarella

Directions

Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid.

Preheat the oven to 350 degrees F.

Spread thin coating of olive oil on 3 baking or cookie sheet pans, or reuse the same pan several times.

Wash the eggplants and cut the tips off. Put the flat end down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, and lay flat on baking sheet. Bake until golden brown, about 15 minutes. If you can't cook all of the eggplant at once, bake them in batches. Remove from the oven and cool to room temperature. Note: You can make the eggplant ahead of time and store it in the refrigerator.

Combine spinach, ricotta, remaining egg, garlic, and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.

Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.

Top with remaining tomato sauce, shredded mozzarella, and remaining grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

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Comments & Reviews

recipe Eggplant Rollatini
barbara lanoka harbor, NJ 08-09-2007
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barb
Rated: 5 stars out of 5

very easy to prepare, and tastes awesome! Would add a little basil to the filling next time.
recipe Eggplant Rollatini
Anonymous 10-10-2006
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Very Good!
Rated: 5 stars out of 5

It was hard to find an eggplant rollatini recipe, but this one was perfect, and very yummy!
recipe Eggplant Rollatini
William basking ridge, NJ 08-26-2006
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Liked it
Rated: 4 stars out of 5

I liked this alot, but make sure you use parchment paper, or as I did go with a silpat. I lost my first batch because the... eggplant 'glued' itself to my oiled non-stick pans. I also used my own sauce. Dont know why you would go through the trouble of making this from scratch, and use jar sauce. I also cut the spinach in half as Im not a big fan. Was a great balance for me.Read more
recipe Eggplant Rollatini
JIm Simsbury, CT 08-23-2006
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This was great, simply great
Rated: 4 stars out of 5

I am not sure if you could perfect this recipe. I cut the recipe in half.. right down the middle and itworked perfectly. ... It was perfect. As far as some comments on the sticking eggplant. I failed, ok, and dipped the eggplant in the egg first and the flour second. It still made a nice "crust". I have no clue as to how this would stick either way. A little olive oli rub well into a generic baking pan .. mine lifted right off the pan.. tender.. with a little crisp and they rolled beautifly.Read more
recipe Eggplant Rollatini
Florence Carlsbad, CA 07-26-2006
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Delicious
Rated: 5 stars out of 5

Easy to prepare, and delicious. The grandkids didn't even realize it was eggplant, which they think they do not like.
recipe Eggplant Rollatini
Christine Westbrook, CT 05-01-2006
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Mmm Mmm Good
Rated: 5 stars out of 5

Loved this recipe. Because the eggplant is baked, it is less greasy than most eggplant dishes I usually make. However, I... recommend using the baking sheets for the eggplant for easy transfer and cleanup. This dish was a big hit at the pot-luck I attended. Tastes great cold for breakfast, too!Read more