Eggplant Rollatini With Prosciutto Recipes

EGGPLANT ROLLATINI

Steps:

• In a large skillet, fry eggplant slices in olive oil until eggplant is flexible for rolling, about 3 minutes per side. (Eggplant can also be roasted in the oven: Brush slices with olive oil and place on a baking sheet. Roast in 400-degree oven for 20 minutes, flipping eggplant halfway through cooking.)
• While eggplant is frying/baking, make filling: In a large bowl, combine 2 cups of fresh ricotta, 3 tablespoons grated Parmesan cheese, 1/2 cup of fresh shredded mozzarella, 1 egg white, salt and pepper, and mix well.
• Drain eggplant on paper towel if fried. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant. Next, place a slice of ham/prosciutto on top of the cheese, if using, and then roll. Repeat with all eggplant slices.
• Coat the bottom of a deep baking dish with tomato sauce. Start placing the rolled eggplants at the bottom of the pan. When pan is filled, put some sauce on the top of the eggplant. Sprinkle some more grated cheese on top. Finally, cut slices of fresh mozzarella cheese to place on top of each rollatini.
• Bake in a 400-degree oven for about 20 minutes. (If the eggplant was baked, 30 minutes is better.) The cheese should be melted and a little bubbling should be going on. Serve.

EGGPLANT ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

EGGPLANT ROLLATINI

Steps:

• Preheat the grill pan and preheat the oven to 375 degrees F.
• Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.
• In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.
• Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

EGGPLANT ROLLATINI

Steps:

• Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
• Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
• While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

EGGPLANT ROLLATINI

Steps:

• In one shallow dish, place 1 cup of flour.
• Place two of the eggs in a second shallow dish, and beat lightly.
• In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
• Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
• Heat olive oil in a large, deep skillet until hot but not smoking.
• Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
• Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• Preheat the oven to 350°F.
• Place the drained ricotta cheese in a bowl and mash it with a fork.
• Add the last egg, the parsley, half of the shredded mozzarella, the
• remaining half of the pepper, and mix well. Set aside.
• To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
• Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
• Beginning with the wider end of the eggplant, roll up, from top to bottom.
• Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
• Place the eggplant rolls side by side on top of the marinara sauce.
• Pour the remaining sauce over the eggplant rolls.
• Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
• Bake for 25 minutes or until bubbly around the edges.
• Remove from the oven and let cool for 2-3 minutes before serving.
• Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
• That's it!