Eggplant Rollatini – Involtini di Melanzane

by alessandrasfoodislove
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the sauce

  • 2 x 28 ounces cans of San Marzano peeled tomatoes (1.600 grams)
  • 4 tablespoons Extra virgin olive oil
  • 2 cloves of garlic
  • Fresh basil leaves

For batter and to fry eggplants:

  • 3 to 4 medium eggplants sliced 1/4 inch thick
  • 3 eggs
  • 1/3 cup flour (45 grams)
  • 1/2 cup milk (125 ml)
  • 1 tsp salt
  • 3 cups oil for frying vegetable/canola/sunflower

For filling:

  • 1 pound whole-milk ricotta (450 grams)
  • 1 egg
  • 1/2 cup Parmigiano Reggiano (65 grams)
  • 1/4 tsp salt
  • 3 basil leaves sliced
  • 1/2 pound mozzarella (225 grams)

Instructions

Directions for sauce:

  • In a large sauté pan add your oil and garlic. Sauté on medium flame untilgarlic is golden.
  • Crush the tomato with your hands or an immersion blender and add to the oil.
  • Add fresh basil and salt and let it cook for 1 hour.
  • In a bowl whisk the eggs, add the flour and salt continue whisking until smooth.
  • Add your milk to create a batter.
  • Peel and slice eggplants long ways. Add all in batter, mix until well coated.

Direction for the batter and to fry eggplants:

  • In a large frying pan heat oil until very hot. Keep the heat on high.
  • Fry the eggplants for a minute on each side until golden.
  • Place on a paper towel to remove excess oil.

Directions for filing:

  • In a bowl add all the ingredients except the mozzarella. Mix together until well combined.
  • Cut the mozzarella into cubes.

Final assembly for Rollatini:

  • On a slice of fried eggplant add a spoonful of ricotta mixture and a piece of mozzarella. Roll and form a roll.
  • In a baking dish coat with sauce at the bottom. Line up your rollatini.
  • Add more sauce on top and sprinkle with Parmigiano Reggiano.
  • Add a little chopped basil. Cover with aluminum foil and bake at 375 for 45 minutes.

Notes

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