Eggplant Rollatini

 

I have to say, I have a love/hate relationship with vegetables.  I know they're good for me and I should learn to love them, but often times they're bland and I love flavor. 

While I love eating fresh, healthy ingredients I'm not always creative when it comes to vegetable dishes. I usually resort to getting my vegetable nutrients from a soup or a green tossed in salt, pepper, and olive oil.  Not creative at all.

My Ciocia Ela, on the other hand, has mastered vegetable dishes.  She has a beautiful garden that provides her with a bountiful supply of a vast variety of vegetables.  With those fresh organic vegetables, she has experimented over the years and come up with countless delicious vegetable dishes that the entire family has grown to love .

So how did I end up with Eggplant Rollatini you ask?  Well, when I used to work in an Italian restaurant, I loved the look of their Eggplant Rollatini.   It reminded me of so many other Italian dishes I've always loved.  Loaded with tomato sauce and cheeses- it looked like an explosion of flavor I just couldn't resist.

When I tried it for the first time, I was not disappointed- in fact it was fantastic!  Recently I mentioned to my mom that I wanted to try making it myself and she knew just the person to help find the perfect recipe!

My Ciocia Ela's Eggplant Rollatini she adapted from a friend was indeed perfect.  It was full of wonderful flavors providing an excellent balance between the eggplant and other Italian components.  This is a dish I will be making for years to come! Hope you enjoy it as much as I did!

Recipe Tips

• Ladle warm tomato sauce on your plate before serving.

Start with washing your eggplant and removing the stem:

Then thinly slice your eggplant into 1/4 inch thick slices:

Then prepare your three bowls of flour combined with salt and pepper, egg and water, and bread crumbs.  Heat a large skillet with 4 tablespoons of olive oil over medium/high heat.  Then cover your eggplant slice with the flour mixture, making sure to shake off the excess:

Then dip into the egg mixture:

Transfer into the breadcrumbs, making sure to completely cover both sides:

Then transfer to your skillet and saute for about 1 minute on each side:

Until golden brown, making sure to add more olive oil when your pan dries up:

Once cooked, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant:

Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, oregano, basil, rosemary, salt, pepper, and minced garlic:

Put your frozen spinach in a separate bowl and microwave according to package directions.  Let it cool and drain the water out of the your spinach:

Add your spinach to the cheese mixture and stir to combine:

Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at the end:

Roll your eggplant, starting with folding over the cheese mixture:

Roll towards the other end:

Until you can't roll anymore!

Place your eggplant rolls on a lightly greased 9x13 glass pan and spoon 2 tablespoons of tomato sauce over the top:

Then sprinkle with mozzarella cheese:

Continue until all of your rolls are prepared:

Then bake at 350 degrees for 25-30 minutes uncovered.  Then switch your oven to broil and broil for about 5 minutes or until the cheese appears golden brown:

Transfer to a plate and sprinkle with fresh chopped parsley:

 
Eggplant Rollatini
Adapted from Family Recipe provided by Ciocia Ella
Makes 9 rolls
Prep Time: ~40 minutes
Bake Time: 25-35 minutes
(Printable Recipe)

Ingredients
Eggplant Cutlets
2 large eggplants (the longer the eggplant, the better- makes it easier to roll)
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
1 tablespoon water
2 cups bread crumbs

Spinach and Cheese Mixture
1 10-ounce package of frozen spinach
15 ounces of Ricotta cheese
1 egg
1/4 cup Parmesan cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup shredded mozzarella cheese
1 teaspoon fresh garlic, minced

Assembly
1 cup homemade tomato sauce
2 cups shredded mozzarella cheese

parsley for garnish (optional)

Directions

Start with washing your eggplant and removing the stem.  Then thinly slice your eggplant into 1/4 inch thick slices.  Prepare your three dipping bowls with flour combined with salt and pepper, egg and water, and bread crumbs.  Heat a large skillet with 4 tablespoons of olive oil over medium/high heat.  Then cover your eggplant slice with the flour mixture, making sure to shake off any excess.  Then dip into the egg mixture.  Transfer into the breadcrumbs, making sure to completely cover both sides.  Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up .  Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.  

Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, oregano, basil, parsley, rosemary, salt, pepper, and minced garlic. Put your frozen spinach in a separate bowl and microwave according to package directions.  Let it cool and drain the water out of the your spinach.  Add your spinach to the cheese mixture and stir to combine.  

Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at the end farthest from you.  Roll the eggplant, starting at the end with the cheese mixture working towards you like a jelly roll.  Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down.  Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese.  Then bake at 350 degrees for 25-30 minutes uncovered.  If your cheese isn't quite browning, switch your oven to broil and broil for an additional 5 minutes or until the cheese appears golden brown.  Transfer to a plate and sprinkle with fresh chopped parsley.