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  #1  
Old 11-18-2009, 11:43 AM
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Default Eggplant Rollatini




When I saw this video, I knew I had to try these. I followed the directions, except for omitting the prosciutto. We had Italian sausage on the side, and I used Buitoni marinara. Click on "more" on the right-hand side of the video for the recipe.




Rolled and ready for the oven:

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  #2  
Old 11-18-2009, 01:16 PM
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Default Re: Eggplant Rollatini

That looks really good.
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Old 11-18-2009, 01:20 PM
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Default Re: Eggplant Rollatini

Wow yes it looks incredible!
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Old 11-18-2009, 01:20 PM
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Default Re: Eggplant Rollatini

Such a pretty presentation there Cooksie, it looks absolutely delicious.
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Old 11-18-2009, 01:34 PM
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Default Re: Eggplant Rollatini

Thanks! You all have just made my day .
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Old 11-18-2009, 02:37 PM
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Default Re: Eggplant Rollatini

The end result looks fantastic, Cooksie!

I adore eggplant and will definitely try this!

Beautiful job!

Below is the recipe.

Lee

EGGPLANT ROLLATINI RECIPE (Cooksie’s/Chef Ron’s)


1 Large Fresh Eggplant
1 cup whole milk
1 pinch fresh ground nutmeg
4 Jumbo Fresh Eggs (on 1 egg- separate yolk from white)
1 cup flour
1/4 pound or 1 cup grated best available Parm or Romano
1 cup Ricotta
1/2 cup shredded Mozzarella
3 or 4 Basil Tops
Salt & Pepper (taste)
1/2 cup Olive Oil (use the "pure" or other low-grade blend with a higher smoke-point than X-V)
2-3 ounces fine Parma Prosciutto- VERY thin sliced
2 cups Marinara Sauce (See Web Site for Recipe)

In a large bowl, grate nutmeg into Milk, add a pinch salt. Slice 4-6 slices lengthwise from Eggplant- 1/8-1/4 inch thick; immerse slices through milk, cover & rest for 20 minutes.

Prepare en glace mis en place- separate bowls of flour & a bowl of 3 eggs PLUS 1 egg white mixed with 1/4 cup fine-grated Parm-Romano, a chiffanade basil top, salt & pepper .

Remove Eggplant Cutlets from Milk, shaking off excess, dredge through flour, shake off excess. Immerse in egg batter, until all are covered with egg. Put a large skillet on the fire (med-high) add the Oil- Pan Fry Cutlets (350 F Oil) for 30-60 seconds, each side, until Light Golden brown. drain On Paper towels, Pat Dry Cutlets.

When done Mix 1 cup ricotta, 1/2 Cup Mozzarella & Remaining Parm-Romano with 1 Basil-Top Chiffanade, 1 egg yolk, Salt & pepper. Spread Cheeses Mix over Cutlet, skinny side to Fat side, leave 1/2 inch bare at fat end, Gently Roll Skinny to Fat, evening out the cheeses through your roll.

Bake on a sheet pan (lightly oiled) for 15-20 minutes at 400F, till cheese ebbs from sides, and eggplant color is a perfect gold Serve sliced in half (slightly on bias) on a sauced plate, Garnish with Basil top

YIELD 4-6 Rollers (Depending on cutlet size)

FOR APPETIZER PINWHEELS: Allow to cool for 5-7 minutes. Stab through 4 or 5 long "Frill-Picks" or small skewers. Slice Between the Picks. Should Yield 4 or 5 pinwheels per Roller. Serve with a dip of warm Salsa Marinara This Classic Umbrian Dish can be served as an entree or sliced into pinwheels, as a festive appetizer. Fairly easy to prepare, Eggplant Rollatini can be prepared in less than 30 minutes! Includes link to printable recipe, and other Chef Ron creations. Watch as Chef Ron demonstrates step by step cooking instructions. Omit the prosciutto to enjoy a vegetarian treat!

Last edited by QSis; 01-05-2020 at 11:47 AM.
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Old 11-18-2009, 05:10 PM
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Default Re: Eggplant Rollatini

Thanks QSis! Embedding for the video was disabled, so I was afraid to put anything other than the link on here.
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Old 11-22-2009, 11:59 PM
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Default Re: Eggplant Rollatini

Holy cow! That is so beautiful! Wonderful presentation and it really makes me want to eat some eggplant. Awesome job!!!
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Old 08-02-2010, 09:26 PM
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Default Re: Eggplant Rollatini

Okay, I finally made this tonight, with three of my Japanese (Ichiban) eggplant.

They turned out wonderfully, but I forgot to add the darn prosciutto slices!!

I will make this again, Cooksie - great recipe!

Served with orriette (sp?) and wilted lettuce salad.

Lee
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Old 08-02-2010, 10:12 PM
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Default Re: Eggplant Rollatini

Wonderful, QSis!
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Old 08-02-2010, 11:46 PM
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Default Re: Eggplant Rollatini

Lee, that looks fab!!!
Oh yum!
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Old 08-03-2010, 10:39 AM
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Default Re: Eggplant Rollatini

Looks great, QSis!
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Old 01-13-2020, 10:27 PM
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Default Re: Eggplant Rollatini

I have a story about why I made this again: I have hundreds of photos in my laptop and my screensaver randomly rotates them on my monitor. I have deleted most of my food photos.

But the other day, three photos I had saved of this dish appeared almost back to back, while I was sitting here. I took it as a sign to make it.

I got a big fat eggplant and sliced it too thick (shoulda used my mandoline). I couldn't roll them up, so I cut each slice in half and made sandwiches.

But AGAIN, I forgot to add in the darned proscuitto!

They were delicious anyway. Served with Italian sausages and marinara over oriecchete (sp?).

Great recipe, Cooksie!

Lee
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