Wednesday, August 5, 2009

Eggplant Rollatini

A request was made that the next time I make this use 2 eggplants. It was delicious.

I breaded the eggplant with mixture of Panko breadcrumbs, salt, pepper, Parmesan cheese and chopped parsley after dipping them in beaten eggs. Baked the slices at 350 degrees for 10 minutes than turned the slices and baked for an additional 10 minutes.

Ricotta filling: Ricotta and parsley.

I placed slices of prosciutto onto the eggplant and then put a heaping tablespoon of the ricotta mixture. Rolled them up and placed them in a greased pan. Top with marinara sauce and bake for 15 minutes at 350 degrees. Sprinkle with Parmesan cheese and enjoy!


Velva said...

I am thinking that this recipe is one that I need to use this weekend, I just picked the last of my eggplants for the summer. Since I have been on vacation for a couple of weeks, I have more eggplants than I know what to do with- This is a great idea!
I will let you know how it turns out.

Oh by the way, my luggage was full of Stroopwafels! They are so good.

Lucia from Madison said...

The Eggplant Rollatini freezes well if you have a lot of eggplant.

Velva said...

Today, I decided I was going to make eggplant rolls similar to yours... I ended up with an eggplant lasagna. Similar to yours, just not rolled. They turned out pretty good, very fresh tasting.

This morning, I pulled one of the eggplant bushes out of the ground. They should be passed their peak but, they just keep producing! These are a slender green eggplant.

I have about 15-20 eggplant in a bag to bring to work to share with co-workers. I still have another eggplant bush in the ground that I am considering giving a good burial :-)