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Eggplant Rollatini (D, TNT)
Source: Bon Appetit, September 2002 from the Main Street Bistro, Princeton, NJ
Serves: 6

Nonstick olive oil spray
All-purpose flour
4 large eggs, beaten to blend
3-1/2 cups fresh bread crumbs, made from crustless French bread
2-2/3 cups Parmesan cheese, grated
18 eggplant slices, 1/4" to 1/3" thick lengthwise-cut
3 cups whole-milk mozzarella cheese, coarsely grated
1-1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup fresh basil leaves, chopped
3 cups marinara sauce

Preheat oven to 350°F. Spray 3 baking sheets and one 13"x9"x2" glass baking dish with nonstick spray.

Place flour in one wide shallow bowl, eggs in second bowl, and bread crumbs mixed with 1 cup Parmesan cheese in another.

Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally bread crumb mixture. Arrange eggplant slices in single layer on prepared sheets.

Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper.

Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at a short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made a day ahead. Cover and chill.)

Preheat oven to 350°F (if rolls have been made ahead).

Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A