EGGPLANT ROLLATINI

By Lutie

When we first moved to New Jersey, one of the first people I met was Max, the chef at La Cucina Restaurant in Somerville. He held cooking classes every Saturday, so Mom and I went. Max would make an appetizer, entrée and vegetable, and then we would all proceed to move from the kitchen to the dining room and feast on the day’s lesson. Here is one of Max’s specialties. More will follow.

Ingredients

• Stuffing:
• 1 Eggplant
• 2 Eggs, beaten
• 1/4 C grated Romano or Parmesan cheese
• Flour
• Salt
• Freshly ground pepper
• Light Olive Oil
• 16 oz. Ricotta Cheese
• 3 Springs of Parsley, chopped
• 1/4 C Grated Romano or Parmesan cheese
• Freshly ground pepper
• 1/4 C Finely Chopped proscuitto
• 1/2 tsp. Jane’s Krazy salt

Preparation

Step 1

Slice eggplant thinly lengthwise, salt and lay on paper towel. Beat eggs w/parsley, grated Romano or Parmesan cheese & pepper. Flour eggplant, then coat with egg mixture. Fry in hot oil – when edges get it. brown, turn over. Drain on paper towels.

Spoon ricotta mixture on eggplant, and gently roll. Place in baking pan & top with marinara. Top with shredded mozzarella and bake at 350 for 30 minutes.