Eggplant Rolletini

By es123

Ingredients

• Eggplant:
• 2 large eggplants
• 2 cups mozzarella
• Italian bread crumbs
• All Purpose flour
• 4 eggs
• Salt & Pepper
• Sauce:
• 64 oz Crushed Tomatoes (2 32oz cans)
• 1 medium onion
• 4 garlic cloves
• 1/2 cup fresh chopped basil
• 1/2 cup fresh chopped parsley
• Salt & Pepper to taste
• Italian herb blend
• 1/4 tsp nutmeg
• Filling:
• 2 cups Ricotta Cheese
• 2 Cups Mozzarella Cheese
• 1 Cup Parmesan Cheese
• 1/4 Cup fresh chopped basil
• 4 cups of spinach
• 2 eggs
• 1/4 cup scallions

Preparation

Step 1

1.Slice the eggplants length wise about 1/4" thick and lay each large piece (about 4 or 5 per eggplant long enough to roll - Save the other pieces for an eggplant bake) on paper towel
2.Sprinkle some salt over each eggplant slice and let them sit until a dark juice is released on top. This is to remove any bitter taste in the eggplant. About 20 minutes
3.Combine the onion and the garlic in a food processor and finely chop them together
4.Lightly cover a medium sauce pan with some extra virgin olive oil
5.On medium heat insert the onion and garlic mix into the pan and let it sweat for a few minutes
6.Chop all of the parsley and basil. Set about 1/4 of a cup of the basil aside for the filling
7.Add 64oz of crushed tomato to the onion and garlic along with the chopped parsley, basil, nutmeg, and Italian herbs. Mix all the ingredients, lower the heat, and let simmer for at least 30 minutes covered checking and stirring periodically
8.Meanwhile, prepare a plate or bowl with all purpose flour (use plenty so you don't run out), a plate or bowl with 4 beaten eggs, and a plate or bowl with Italian bread crumbs
9.In a different pan wilt down the spinach with some olive oil (about 2 minutes). Chop the spinach when you remove it from the pan
10.In a different bowl combine with your hands ricotta, mozzarella, Parmesan, 2 eggs, basil, scallions, and chopped wilted spinach. Set aside
11.Take each eggplant slice and run it through tap water to remove the salt and the dark bitter liquid that was released. Pat dry each slice with paper towel and set them by your breading station
12.Heat a large frying pan with vegetable or peanut oil while you are breading the eggplant slices
13.Follow the Dry Wet Dry rule. Cover the eggplant slices with the all purpose flour. Dip the floured slices into the beaten eggs and then cover it with the Italian herbs in the other bowl. Set each slice aside for frying
14.Fry the breaded eggplant slices about 2 minutes on each side. Make sure it's golden brown and not burned on either side. Set the fried slices aside over a paper towel
15.Grab 2 Tbls of the cheese filling and gently spread it over the slices being careful not to break the eggplant
16.Roll each slice from one long end to the other and place the rolled slices in a casserole
17.Preheat the oven to 400
18.Taste the sauce and add salt and pepper accordingly. Chances are the bread crumbs will have salt already and the Parmesan cheese is already salty so be careful not to over salt
19.With a ladle pour some of the sauce over each stuffed rolled eggplant. I was generous!
20.Spread the remaining mozzarella cheese over the top and place it in the oven for about 15 minutes or until the cheese is melted
21.Serve over pasta using more of the sauce you prepared or by itself
22.I still had half of my sauce left over for other dishes so save it in the refrigerator.