Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.
Andrea Rivers Westbury, New York
Eggplant& Zucchini Rollatini Recipe
Eggplant & Zucchini Relating
1 large eggplant
½ tsp. salt
Sauce: 1/3 cup chopped onion
3 garlic cloves, minced
1 Tbsp. olive oil
2 cans (28 oz. each) crushed tomatoes
¼ cup dry red wine or vegetable broth
1 Tbsp. sugar
2 tsp. each dried oregano and dried basil
1 tsp. salt
¼ tsp. pepper
Relating: 4 cups (16 oz.) shredded part-skim mozzarella cheese
1 package (8 oz.) cream cheese, softened and cubed
1 large zucchini, thinly sliced
2 Tbsp. plus ½ cup olive oil, divided
2 eggs lightly beaten
1 cup dry bread crumbs
½ cup grated Parmesan cheese
Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 3 minutes. Rinse and drain.
In a large saucepan, sauté onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
Preheat oven to 350 F. In a large bowl, combine mozzarella and cream cheese mix well. In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.
Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Scoop 1 cup sauce into an ungreased 13×9 inch baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake 30-35 minutes or until bubbly. Sprinkle with Parmesan cheese.
8 servings
(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)
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