Eggplant Rolatini

This is one of those dishes I haven’t made in ages! I normally don’t fry eggplant anymore, its too time consuming, and it totals out my stove, so roasting and grilling is usually the norm here. But having said that, I think the special quality of this dish comes out with the breading and frying process, so once or twice a year, what the heck, go for it!!

The coating is so very light, you won’t get that heavy tasting feeling at all!

Slice your eggplant lengthwise, and do salt your eggplant to let some of that bitterness come out. Pat it dry. Lightly dredge each piece in flour, shake off excess, and then quickly dip in beaten eggs. I use canola oil, enough to cover the bottom of my pan, med high heat, watch out they cook fast!
Drain on paper towel, season with salt and pepper. You might have to wipe out your pan with a paper towel and start with some fresh oil if leftover brown bits start to burn.

The filling is made with ricotta cheese, a handful of shredded mozzarella, grated romano or parmesan , s&p, chopped fresh basil or parsley, and an egg to bind it all. Mix it all together, spread it on the eggplant slice and roll. Place them single layer in a baking dish a top them with a light fresh marinara sauce, and more grated cheese.

Bake 375 for about 20 mins. The last couple of minutes I like to stick the whole pan under the broiler, and crisp it up a bit. But don’t walk away!! Keep checking so you don’t burn them!
No doubt we will be growing eggplant in our garden this year!
The hubby’s going all out! He cemented 4 poles in the ground and took some chicken wire and made a fence around it to keep out the rabbits. He also threw some compost on the dirt. Next week he will make a small gate on the right side so we can get in and out.
He’s getting pretty fancy, he even put 4 finials on top of the posts for a little decorative touch!
Watch out Martha!!!

Buon Appetito!