Eggplant RollatiniPosted: August 24, 2012
Sorry, you got spoiled from the gorgeous pictures in my last recipe post because my boyfriend let me borrow his DSLR. Welcome back to crappy iPhone food porn! Hey, crappy iPhone food porn is better than no food porn. Why, back in my day, we used to have to buy Gourmet magazine to get any food porn at all! Now it’s available FOR FREE, anytime, on the world wide internets.
So…eggplant is in season. And you know what that means! It means you’ve got bushels of those delicious, oblong suckers lying all around the house that you have no idea what to do with! Well, if you don’t, run down to the local farmer’s stand and pick up an aubergine or two, because I have a recipe for eggplant rollatini that is both vegetarian and gluten-free (if you are so inclined) and just plain GOOD (for those who are not so inclined).
I, myself, am making a concerted effort to eat less gluten, so expect more gluten-free-friendly recipes in the near future!
My Eggplant Rollatini
I adapted this recipe from this Giada De Laurentiis recipe with a few adaptations. I halved everything because, quite honestly, my poor ass doesn’t have a big enough oven-safe dish to make four eggplants worth of rollatini. I also sliced the eggplant thinner than she suggests and I briefly cooked it in olive oil instead of grilling it, because, again, cheapskate Furze doesn’t own a a grill pan.
- 1 large eggplant
- Sea salt and freshly ground black pepper
- Olive Oil
- 16 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 10 basil leaves, chiffonaded
- 1 cup tomato sauce of your choice
Make it Happen!
1. Preheat oven to 375°
2. Cut off the ends of your eggplant. Cut lengthwise (the long way!) into 1/4-1/8 inch slices. You can do thicker if you like, but I found the thin slices easier to work with. You should end up with 8-10 slices. Sprinkle the eggplant with sea salt and place on a rack to drain out any excess moisture. Let sit for about 15 minutes. After 15 minutes, wipe off the excess salt and liquid that has drained from the eggplant.
3. While your eggplant is chillin’, beat your egg in a small bowl. Add ricotta, mozzarella, and 3-5 tablespoons of Parmesan. Chiffonade your basil and throw that in there, too. Mix lightly.
4. Drizzle a SMALL amount of olive oil in a pan, just enough to coat the bottom. With your heat on high, briefly cook the eggplant, about 30 seconds per side. This gives it a lovely brown and makes it soft so that you can roll it up nicey-nice. Do not use too much olive oil because the eggplant absorbs it like crazy and you’ll just have greasy eggplant.
5. Time to roll the tini. Lay the eggplant slice flat and place a dollop of ricotta mixture, about a tablespoon, on the end of the eggplant and roll tightly. Place seam-side down in your baking dish. Lay all of those delightful little rolls down until the dish is full.
5. Top with tomato sauce of your choice; I used Classico four-cheese. Finish off with a handful of mozzarella and 2-3 tablespoons of Parmesan.
6. Bake it in the oven for 15 minutes. Serve hot and bubbly!
Don’t forget to brush your bat afterwards.