Friday, June 30, 2017

Eggplant Rollatini

Ever since he ate Eggplant Rollatini at Papa J's, SP has been suggesting it for dinner. I finally agreed because I couldn't come up with any other ideas. It's pretty easy to make, a bit time consuming, and it turned out pretty good.
Slice the eggplant and salt it. Let the slices sit for a while and make your marinara sauce. While the sauce simmers, go back to the eggplant. Rinse off the salt, pat dry, and grill the eggplant. We grilled it outside while we also grilled some chicken but you could grill inside on a grill pan.
Let the grilled slices cool a bit while you mix together the eggs-mozzarella-ricotta-parmesan-basil.
Then make the rolls. Spread on some cheese:
Roll it up and put the roll in a baking dish. We got 16 rolls, 12 in this baking dish and 4 in another.
Spoon the marinara sauce over the rolls, grate some more parmesan on top, and bake until bubbly.
Serve & enjoy.
These are definitely cheesy. Yum! Next time we'd slice our eggplant thinner, maybe 1/4 inch instead of 1/2 inch slices, we'd peel off the skin, and we'd grill them a bit longer. It was still a bit firm for our tastes.
We used this Giada recipe as a guideline. You can use any sauce you want, homemade or jarred. We had extra cheese so we spooned it in between the rolls before we topped them with sauce.

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