- 1 Large Eggplant, trimmed, peeled and sliced 1/2-inch thick lengthways
- 10 oz. package Goat Cheese
- 1 lb. cotainer of Sorrento whole milk ricotta cheese
- 1 egg white beaten
- 8 sprigs of roughly chopped italian parsley
- 1/4 cup of grated Parmesan cheese
salt and freshly ground black pepper to your taste
Eggplant Breading consists of:
- 2 cups of italian seasoned bread crumbs
- 1 cup stone ground corn meal
- 3 beaten eggs for egg wash
- 2 tbls. of grated parmesan cheese
salt and freshly ground pepper to taste
Cut off ends of your eggplant. Peel and slice your eggplant lengthways, cutting into 1/2 inch thick pieces. Prepare your egg wash , beat your eggs in a seperate dish, adding your parmesan cheese and salt and pepper. In a second dish mix your dry ingredients. Bread crumbs and corn meal should be blended thoroughly . Heat a 1/4 inch cooking oil in a large skillet to 350 degrees bringing you’re oil to this temperature will make your eggplant less likely to absorb the oil during cooking. Dip your eggplant slices in egg wash, then your dry bread crumb mixture, and begin to fry turning until both sides are golden brown. Set aside and cool on paper towels to absorb any extra oil from your frying of the eggplant. Mix together in a large bowl your wet ingredients. Ricotta cheese, goat cheese, egg white, chopped parsely, parmesan cheese and salt and pepper, until well blended. Place a tablespoon of your goat cheese and ricotta mixture in the center of your fried eggplant pieces . Bring up each end of the eggplant close your Rollatini with a toothpick. After all your eggplant are stuffed and are rolled coat a 13 x 9 baking dish with your favorite italian sauce. Put your rollatini in your baking dish. Ladle your sauce on top of the rollatini, and sprnkle wth your grated mozzarella cheese. Bake at 375 degree oven for 30 – 40 minutes or till mozzarella is bubley.
Love ❤️ through Food is My Motto !