Eggplant Rollatini Recipe
- Shereen Pavlides
- May 4, 2020
- 1 min read
Eggplant Rollatini
recipe by shereen pavlides
serves: 6
for the eggplant:
3 large eggplants (3 pounds total) - sliced 1/4-inch thick (makes about 20 slices)
kosher salt / fresh finely ground black pepper
1 1/4 cup all purpose flour
1 1/4 cups olive oil - divided (start with 1/2 cup, then add as needed)
for the ricotta mixture:
1 large egg
2 cups fresh whole milk ricotta
3 1/2 cups whole milk shredded mozzarella - divided
1/3 cup grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
4 cups homemade marinara - warmed (see video below)
fresh sliced basil
Directions: Step by Step instructions in video above.
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I refuse to comment on how delicious this dish “looks” but I will testify to its absolutely delicious flavor and texture. It is a show stopper for lovers of all things eggplant. I had to reduce it for 2 servings ( I weighed the egg) and was delighted with the result. I can’t wait to try this with summer eggplants coming soon. Thank you for a heavenly moment.
Love to watch you cook! And the recipes are wonderful!