A couple of weeks ago, I made the viral zucchini sandwich wrap, and loved it so much. I tried it with eggplant as well and that was just as good. When I made the eggplant version, I had a thought that it would be a really cool thing to use this method and turn it into an eggplant rollatini. And boy was I right!!! We love eggplant rollatini and this method was the perfect way to make a simpler version!
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I’ll be posting the recipe a little bit later tonight!
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#viral #eggplantwrap #eggplantrollatini
Okay, so a couple of weeks ago, I made the viral zucchini wrap sandwich. And then a week or so ago, I made it with eggplant and it was so delicious. But when I made it, I thought it would be really cool to use this same method in an eggplant rolatini. So that’s what I did. I sliced it really thin, salt and peppered it, some olive oil, some shredded mozzarella cheese, and I baked it. While it was cooking, I went ahead and combined some rigotta cheese, some parmesan, an egg, some seasoning, garlic, basil, salt, pepper, and stirred that. When the eggplant was done, I went ahead and put a piece of parchment over it, inverted it just like this, peeled the paper off it, and then I cut it into squares just like this, and pull one out. Put a piece of puto down, some basil, a dollop of the ricotta mixture, and then go ahead and roll it up seamside down. For the lady in the back, let’s do it again. Piece of puto, the ricotta basil. Roll it up. Put it in a casserole dish where I went ahead and put a little bit of marinara down and then put them seed side down. Go ahead and put a little bit of sauce on top and then bake it off. Little bit of parm on top because it’s always better with a little bit of parm on top. And you have a delicious eggplant rolatini. I hope you try.
Dining and Cooking