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Italian Eggplant Rollatini Now At Home

by anonymous

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Cooking restaurant dishes at home has become very common. Chefs are no more secretive about their recipes, in fact they love to share it, and because of that food has become international.

Here is one of the authentic Italian easy eggplant recipes, it is called Eggplant Rollatini.


For the Wrap

Eggplant: 1 large
Salt: 1 tablespoon

For the Sauce

Onion: 1 small, chopped
Olive oil: 1/4 cup
Garlic cloves: 2 pieces, minced
Tomato sauce: 1 can (15 ounces)
Tomatoes: diced, 1 can (14-1/2 ounces)
Tomato paste: 1/4 cup
Chicken broth: 1/2 cup
Minced fresh parsley: 2 tablespoons
Sugar: 2 teaspoons
Salt: 1/2 teaspoon
Dried basil: 1/2 teaspoon
Pepper: 1/4 teaspoon
Red pepper flakes: 1/8 teaspoon (crushed)

For the Filling

Ricotta cheese: 1 carton (15 ounces)
Part-skim mozzarella cheese: 1 cup (4 ounces, shredded)
Parmesan cheese: 1/2 cup (grated)
Minced fresh parsley: 1/4 cup
Egg: 1 (lightly beaten)
Pepper: 1/8 teaspoon

Ingredients for the Coating

Eggs: 3 (lightly beaten)
Seasoned bread crumbs: 1 cup
Parmesan cheese: 1 cup (grated)
Garlic cloves: 2 (minced)
Fresh parsley: 2 tablespoons (minced)
Salt and pepper: to taste
Cooking oil

Time required to cook Rollatini, one of the easy eggplant recipes, is one and a half hours. One hour to prepare and half an hour to bake it.

Directions to Cook

Take the eggplant, Peel and slice lengthwise into 1/8 inch thick slices, put these pieces in a colander and add salt to it. Toss the salted aubergine and let it stand for 30 minutes.

To prepare the sauce take a large cooking pan and add oil to it. You could use any good cooking oil for easy eggplant recipes. Once the oil is hot add the chopped onions and saute it for a minute. Add minced garlic to it, cook them for another minute before adding all the ingredients for the sauce. Stir lightly, reduce the heat and let it cook for 25 minutes.

By the time the sauce is done, rinse and drain the eggplant as well. To get the filling ready you have to mix all the ingredients required for the filling.

For the coating, place the 3 lightly beaten eggs in a shallow bowl, and mix the remaining ingredients for coating in another bowl, do not mix oil, it is required to fry the eggplant. Dip the eggplant slices in egg first and then in the other mix for coating. Deep fry the coated aubergine and drain on paper towels.

Finally, pour one cup sauce in 13-in. x 9-in. baking dish. Now take a spoonful of filling and put it on a fried eggplant. Roll carefully and place on the baking tray (place all the pieces seem side down). Spread the remaining sauce on top of the rolled eggplants. Sprinkle Parmesan cheese, cover and bake for 35 minutes at 375 degrees.

One of the most classic and easy eggplant recipes is ready.

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