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Eggplant Rollatini

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Description Edit

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe:

This is a good recipe to make in large quantities, either at the firehouse or for parties. You can freeze the leftovers or refrigerate and eat them over the next several days. When I make it at the firehouse, however, there usually aren't any leftovers.

  • Source: Cooking with the Firehouse Chef by Keith Young FDNY Ladder-156
  • Contributed by Catsrecipes Y-Group
  • Preparation time: 30 minutes
  • Cooking time: 25 minutes
  • Serves 12 to 15

Ingredients Edit

Directions Edit

  1. Preheat the oven to 350°F.
  2. Fill a large skillet with olive oil to a depth of about ¼ inch and set it over medium-high heat.
  3. Dip the eggplant in the flour and then in the beaten egg.
  4. When the oil is hot enough for a bit of flour to sizzle when it's dropped in, fry the eggplant in batches for about 2 minutes on each side, until it's lightly browned.
  5. Transfer the slices to a sheet pan as they're done, and keep adding a bit more oil to the pan as needed.
  6. In a large mixing bowl, combine the ricotta, ⅔ the mozzarella, ½ the romano, the garlic, prosciutto, parsley or basil, and salt and pepper to taste.
  7. Place about 1 tablespoon of the mixture at one long end of an eggplant slice, roll it up, and transfer it, open side down, to a baking dish large enough to hold all the eggplant in a single layer.
  8. Repeat this process with the remaining eggplant and filling.
  9. Cover the rolled eggplant with the marinara sauce, sprinkle with the remaining mozzarella and romano, and bake in the preheated oven for 25 minutes or until hot.
  10. Serve immediately.

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