Quote:
Originally Posted by ahk
I like oysters, just not the ones from NM.
Sun, you had posted a pic from the other day from FB of the eggplant yumminess, and I was curious, would you share the recipe here? That looked really good-- Please.
I made cookies -- just simple chocolate chip cookies w/ walnuts. But I use whole wheat flour and all organic products. MMM.
PS. I use to live in Alexandria, Va-- very close to DC. If you go, you should try going during Spring or during the cherry blossom time-- its perfect.
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Ok
Here is my recipe for Eggplant Rollatini. I made 6 good sized rolls with this recipe and that used up about half of a large eggplant. You have to use your judgement on some of this because eggplants come in all shapes and sizes. The key is to slice the eggplant lengthwise, getting the longest slice that you can. Keep it thin but not too thin. You need to cook it and roll it. This is a recipe that I have tweaked over time but you can adapt it and make it your own as I always say:
Eggplant Rollatini
1/2 Large Eggplant - Sliced lengthwise and thin, 1/4"max
3 Eggs
1/4 C milk
1 Cup of Breadcrumbs. I prefer Progresso Seasoned Italian.
pinch salt
Tomato sauce 32 - 48 oz
16 oz. Shredded Mozzeralla cheese
16 oz Ricotta cheese
1/4 C good Romano Cheese
8 oz olive oil (blended, do not use EVOO it burns too easily)
Prep:
Peel and slice eggplant: sprinkle a little salt on both sides of each piece and let rest on paper towel to remove bitterness.
Prepare egg wash: Whisk 2 eggs with 1/4 Cup of milk.
Spread breadcrumbs out on a plate. Dip eggplant slices one at a time into egg wash then breadcrumbs. Fry in olive oil in shallow saute pan. Fry until lightly browned.
(Low fat option: Grill flat top griddle, or bake in oven on lightly oiled baking sheet at 350 for ten minutes.)
Prepare cheese filling:
Mix Ricotta cheese, half of shredded Mozzerella, 2 Tbsp of Romano and one egg. Add some black pepper to taste.
In shallow baking dish coat bottom with thin layer of tomato sauce. On cutting board or plate, lay out one slice of eggplant. Scoop aprox 2 large rounded tablespoons of cheese mixture into each one, toward one side. Pile up so that you can roll it. Larger pieces can take a little more, smaller pieces a little less. Roll from one end to the other and set in baking dish. Repeat with
6 pieces in total. Cover rolls with tomato sauce, reserving some for the side upon serving. Sprinkle on Tbsp Romano cheese on top of rolls. Sprinkle remaining Mozzerella on top.
Bake in 350 oven for 40 minutes.
Makes 6 appetizers or 3 entree's.
Optional: You can add fresh spinach to the cheese stuffing mixture.