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Friday

ROLLATINI DI MELANZANE

1 Eggplant, cut long ways
1/4 pound Ricotta Cheese
1/4 pound Mozzarella Cheese, thinly sliced
1 Egg
1 Tablespoon garlic, crushed
Shredded hard cheese like Parmesan or manchengo
Olive Oil

Sprinkle sliced eggplant with salt and let sit on a towel for at least 15 minutes, this will help reduce the bitterness – skip this step if you don’t mind the full flavor of eggplant. If you find eggplant very bitter, soak overnight in buttermilk. Dry eggplant with towel, paper or otherwise. Mix ricotta cheese, garlic, and egg. Sear the eggplant slices in a fry pan. Then lay one slice of mozzarella on top and a dollop of ricotta cheese mixture. Roll up eggplant and place in baking dish, use toothpicks if necessary or finicky about the rolls staying rolled up tight. Sprinkle with cheese. Bake at 350 degrees for about 15-20 minutes. Serve with fresh chopped tomatoes or tomato sauce.

OPTION 1: Grilled slices of eggplant brushed with oil and then rolled with a stuffing of crumbled feta, red chili, a little lemon juice and some fresh mint.

OPTION 2: Brush eggplant rounds with oil and grill, sprinkle with favorite seasoning like basil, thyme, or oregano.

OPTION 3: Using fried, grilled, or baked round of eggplant top with slices of fresh mozzarella, fresh basil, and fresh tomato.

OPTION 4: Don’t fry first. Dredge eggplant in milk, then flour, then egg, then breadcrumbs then into a pan with heated oil. Then fry and continue.

OPTION 5: Replace eggplant with summer squash or zucchini.

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