Melted cheese and prosciutto wrapped up in an eggplant covered in bread crumbs and more cheese covered in a posta sauce with still more cheese. What could be better than that?
Cut both ends off a large firm eggplant. If you have a mondoline slicer, now is a good time to take it out or storage and use it. If you don''t have a mandoline a sharp knife will work. You need to slice the eggplant lengthwise in slices about 3/8 inches thick, or just over a quarter of an inch. You should get 6 to 8 good size slices from the eggplant. You can put the small slices that are left over into your compost bin. I have found out that slices of about 3/8 inches gives you the best flavor of your eggplant while being thin enough to roll without breaking. After slicing, I usually lay them out flat on my cutting board and run a knife''s point around the edge to remove the skin. Just easier for me to peel them this way.
Break an egg into a pie plate or pasta dish add some salt and pepper and beat it until the white is combined with the yoke. In a bowl add the bread crumbs. First dredge the eggplant into the egg. Coating only one side. Lay the eggplant, egg coated side up in a cookie sheet that has a cooling rack on it. Now take some of the bread crumbs and coat the eggplant, pressing some of the crumbs into it. Repeat this process until you have all the slices coated with the bread crumbs.
Turn on the broiler to your oven and put in the eggplant. I normally don''t put the oven rack in the top groove next to the broiler but one or two notches down. This allows the eggplant to cook some while you are browning the bread crunbs. After the bread crumbs have browned remove from the oven and let cool enough to handle.
Set the oven to 350?
Take the eggplant and place the bread crumb side down on your work surface. (I know, some of the crumbs are going to fall off. That''s ok we will use them later.) Add one slice of prosciutto to the eggplant, laying it flat. Then about 2 inches from one end add 1 to 1-1/2 tablespoons ricotta cheese. Spray a baking dish with non stick spray. Roll the eggplant lengthwise and put in the baking dish seam side down. Continue doing this untill you have them all rolled and in the baking dish. Pour about 1/3 to 1/2 of the pasta sauce over the eggplants. Put on a good layer of mozzarella and put in the oven. Bake untill the mozzarella is all bubbly and starting to turn brown. About 30 to 35 minutes. Remove from oven and plate. Remember the bread crumbs that fell off during the rolling process? Use them now by sprinkling them on top of the rollatini along with the parmesan cheese. Complete the plating by adding the fresh basil on top of all.
The picture I have showes the Rollatini on a bed of Polenta with some Glazed Pearl Onions.
Goes good with a bottle of red wine.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 247 (52%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 89.1mg||27 %|
|Sodium 1398mg||48 %|
|Potassium 423.1mg||11 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 28.8g|
|Protein 23.4g||33 %|
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Calories per serving: 474
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