Monday, July 23, 2012

Chef Chuck's Eggplant Rollatini


Involtini di Melanzane

For this recipe, I used deep purple eggplants also known as aubergines, creamy mozzarella and basil leaves from my garden.  I prefer to lay my eggplant slices on paper towels instead of salting them to get the moisture out. Use your favorite tomato sauce to make this recipe a family favorite.

Eggplant Rollatini

2 eggplants
2 eggs
1/2 cup Italian breadcrumbs
1/2 cup parmigiano cheese, grated
mozzarella, sliced
basil leaves
tomato sauce
vegetable oil
salt and pepper

Peel eggplant and slice lengthwise about 1/2 inch thick.  Lay out on paper towels and cover with a paper towel for approximately a half hour to absorb moisture.  Using two shallow bowls place breadcrumbs in one and beat 2 eggs with some parmigiano, salt and pepper in the other.  Dip each slice into egg mixture then into the breadcrumbs, set aside.  In a large frying pan heat oil and fry each slice in hot vegetable oil.  Coat baking pan with tomato sauce place a piece of mozzarella and a basil leave in the middle of each eggplant slice. Sprinkle with parmigiano cheese and roll up. If needed use a toothpick to hold rolls together.  Place in pan, add a little sauce on top and cover with foil.  Bake at 400 degrees for 20 minutes.
Ricette by Chef Chuck's Cucina

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