Eggplant Rollatini
This is basically eggplant parmesan,
but the eggplant slices are rolled instead
of layered and the eggplant slices are
baked instead of fried. This recipe
makes a lot, about 6 to 8 servings and
can be halved if desired. It’s a little time
consuming but worth the effort.
Nonstick olive oil spray
All-purpose flour
4 large eggs, beaten to blend
3 cups fresh bread crumbs, made
from crustless French bread
2
2 ⁄ 3 cups grated Parmesan cheese
(about 8 oz)
2 medium eggplants, cut into about
18 lengthwise slices about ¼” thick
3 cups packed, coarsely grated
mozzarella cheese
1¼ cups ricotta cheese
¾ cup chopped fresh basil
4 cups your favorite Marinara sauce,
plus more for serving, if desired
Preheat oven to 350F.
Spray 3 baking sheets and 13 x 9x2
glass baking dish with nonstick spray.
Place flour in a wide shallow bowl or
pie pan, place eggs in a second pie pan,
and bread crumbs, mixed with 1 cup
Parmesan cheese, in a third pie pan.
Sprinkle each eggplant slice with salt
and pepper. Coat each slice with flour,
then beaten egg, then bread crumb
mixture. Arrange eggplant slices on
prepared baking sheet.
Bake eggplant slices until breading is
golden, about 15 minutes. Turn slices
and bake until coating is golden on the
other side, about 30 minutes total.
Cool on sheets.
Mix mozzarella cheese, ricotta
cheese, basil and 1 cup Parmesan
cheese in medium bowl. Season with
salt and pepper. Divide about 3 Tbsp
filling over each eggplant slice. Starting
at short end, roll up eggplant slices,
enclosing filling. Spread about 1 cup
marinara sauce in bottom of baking
dish. Arrange rolls, seam side down,
on top of sauce. Spoon remaining
marinara sauce over rolls, sprinkle
2
with remaining / 3 cup Parmesan
cheese. Bake uncovered until rollatini
are heated through and mozzarella
cheese melts, about 30 minutes.
Trivia
Eggplant with Yogurt Sauce
This is a beautiful, easy appetizer.
Serve with warmed pita. Serves 4.
2 long eggplants
1
⁄ 3 cup olive oil
thyme sprigs
prepared pomegranate seeds
½ cup Greek yogurt
6 Tbsp cream or milk
1 Tbsp fresh lemon juice
1 crushed garlic clove
salt and pepper
Preheat oven to 400F.
Cut eggplants in half lengthwise,
through the stem. Put on parchment
lined baking sheet and brush with all
until it’s all absorbed. Lay a few sprigs
thyme on top of eggplant. Roast until
flesh is soft, about 35 to 40 minutes.
Cool completely. Combine yogurt,
cream and lemon juice and garlic.
Add salt and pepper to taste. To
serve, spoon yogurt sauce over egg-
plant. Top with pomegranate seeds,
sprinkle with black pepper.
Eggplant with Yogurt Sauce
Trivia
As knowledge of eggplant cultivation and use spread through southern Europe, the vegeta-
ble began to collect a rather compelling reputation as an aphrodisiac and was referred to
as the “Apple of Love”, which is a much more favorable distinction than it would enjoy as
it made its way into northeastern Europe! There people had some rather superstitious ideas
about it, including the perception that it could produce insanity — a myth that led to it also
being called the “Mad Apple.”
GILROY • MORGAN HILL • SAN MARTIN
august/september 2019
gmhtoday.com
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