Eggplant Rollatini
This recipe is love served up with cheese and saucy goodness!
Ingredients
Scale
- 2–3 Eggplants, sliced long-wise
- 2 eggs
- 2 tablespoons water
- One container of Italian Style Breadcrumbs (or homemade if you are feeling fancy)
- 1/4 Pound Thinly sliced Prosciutto (if you have an idea of how many slices you want, you can typically ask your deli/butcher and they will do it for you)
- 2–3 Cups of Whole Milk Ricotta Cheese
- 2 Cups Italian Cheese- save 1/2 Cup for topping (you will want more, so add more cheese to original amount)
- 1/3 Cup Sun-dried Tomato Pesto
- 2 Teaspoons garlic powder
- Salt, Pepper, Oregano to Taste
- Sauce for baking
Instructions
- Slice eggplants longwise and set out on a paper towel lined cookie sheets. Pat dry, season with salt and pepper.
- Mix egg and water together and set up for breading station.
- Pour breadcrumbs into additional bowl.
- heat oil in a pan for frying.
- Dip eggplant in egg, then breadcrumbs, and fry on either side until golden brown)
- Place fried eggplant slices on paper towels to drain.
- In another bowl, mix Ricotta, cheeses, spices, and Tomato Pesto, mix thoroughly.
Assembly:
- Take eggplant slices, lay a thin slice of prosciutto on each, covering the whole slice.
- Scoop cheese mixture on the larger end of the eggplant slice.
- Gently roll the eggplant with the mixture tucked inside.
- Place the eggplant Rollatini in the sauce.
- Cover Rollatini with additional cheese and bake in a 350* oven until cooked through.