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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:
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In a large sauté pan add your oil and garlic. Sauté on medium flame untilgarlic is golden.
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Crush the tomato with your hands or an immersion blender and add to the oil.
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Add fresh basil and salt and let it cook for 1 hour.
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In a bowl whisk the eggs, add the flour and salt continue whisking until smooth.
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Add your milk to create a batter.
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Peel and slice eggplants long ways. Add all in batter, mix until well coated.
Direction for the batter and to fry eggplants:
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In a large frying pan heat oil until very hot. Keep the heat on high.
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Fry the eggplants for a minute on each side until golden.
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Place on a paper towel to remove excess oil.
Directions for filing:
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In a bowl add all the ingredients except the mozzarella. Mix together until well combined.
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Cut the mozzarella into cubes.
Final assembly for Rollatini:
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On a slice of fried eggplant add a spoonful of ricotta mixture and a piece of mozzarella. Roll and form a roll.
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In a baking dish coat with sauce at the bottom. Line up your rollatini.
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Add more sauce on top and sprinkle with Parmigiano Reggiano.
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Add a little chopped basil. Cover with aluminum foil and bake at 375 for 45 minutes.
