Recipe Sauce 1 can (28 oz) san Marzano whole plum tomatoes 6 T olive oil 3 cloves of garlic, minced 4-5 large basil leaves, torn Salt and pepper
Crush tomatoes in a bowl with your hands to break up the whole tomatoes, and then purée them. Heat oil in a wide saucepan on medium high heat and sauté the garlic until just golden brown. Add the tomatoes, basil, and salt & pepper to taste. Bring to a boil, then simmer on low for 35-40 minutes. Stir often, and thoughtfully. If you’re not using a wooden spoon, you’re doing it wrong. 😉
Filling 1 lb whole milk ricotta 1/4 lb whole milk mozzarella, grated (Polly-O is my brand) 1/4 c parmigiano reggiano, grated fine 1 egg beaten with salt&pepper
Combine all ingredients in a bowl and set aside.
Preparing eggplant for filling: 1 large eggplant, peeled and sliced long ways, 1/4” thick 3 eggs, beaten 1 c AP flour salt&pepper Vegetable or Corn oil for frying
Heat oil in a large frying pan on high, deep enough to adequately cover the bottom of the pan, and a bit more for good measure. You want the oil to be 350° F/176°C for frying. Dip eggplant slices in seasoned flour, shake off excess, and then seasoned egg. Make sure there’s egg covering the whole slice. It likes to do this weird thing where it looks like the egg won’t stick to the flour, but just keep dunking that ho until it’s covered. Fry a few slices at a time until they are golden. Drain on paper towels. Stack if necessary, with towels between each layer of eggplant.
Heat oven to 375°F/190°C
Prepare baking dish by spreading a layer of sauce on the bottom. Assemble rollatini by spreading the ricotta mixture on the slice (not too thick), and then roll it up and place in pan. Cover with sauce and grated parmigiano reggiano. Bake 30 minutes.
Remove from oven and let it rest for 15 minutes so the cheese doesn’t flow out of it and ruin your hard work.
Enjoy!!! Buon appetito!
dolciumi
Looks yummy!
pablo_pcostco
Now that’s handsome
Madwoman-of-Chaillot
Io li mangerei.
Future-Radio-6550
Ottimo
TheLadyEve
Looks amazing! This is one of my favorite comfort foods. Thanks for the recipe!
6 Comments
Recipe
Sauce
1 can (28 oz) san Marzano whole plum tomatoes
6 T olive oil
3 cloves of garlic, minced
4-5 large basil leaves, torn
Salt and pepper
Crush tomatoes in a bowl with your hands to break up the whole tomatoes, and then purée them. Heat oil in a wide saucepan on medium high heat and sauté the garlic until just golden brown. Add the tomatoes, basil, and salt & pepper to taste. Bring to a boil, then simmer on low for 35-40 minutes. Stir often, and thoughtfully. If you’re not using a wooden spoon, you’re doing it wrong. 😉
Filling
1 lb whole milk ricotta
1/4 lb whole milk mozzarella, grated (Polly-O is my brand)
1/4 c parmigiano reggiano, grated fine
1 egg beaten with salt&pepper
Combine all ingredients in a bowl and set aside.
Preparing eggplant for filling:
1 large eggplant, peeled and sliced long ways, 1/4” thick
3 eggs, beaten
1 c AP flour
salt&pepper
Vegetable or Corn oil for frying
Heat oil in a large frying pan on high, deep enough to adequately cover the bottom of the pan, and a bit more for good measure. You want the oil to be 350° F/176°C for frying. Dip eggplant slices in seasoned flour, shake off excess, and then seasoned egg. Make sure there’s egg covering the whole slice. It likes to do this weird thing where it looks like the egg won’t stick to the flour, but just keep dunking that ho until it’s covered. Fry a few slices at a time until they are golden. Drain on paper towels. Stack if necessary, with towels between each layer of eggplant.
Heat oven to 375°F/190°C
Prepare baking dish by spreading a layer of sauce on the bottom. Assemble rollatini by spreading the ricotta mixture on the slice (not too thick), and then roll it up and place in pan. Cover with sauce and grated parmigiano reggiano. Bake 30 minutes.
Remove from oven and let it rest for 15 minutes so the cheese doesn’t flow out of it and ruin your hard work.
Enjoy!!! Buon appetito!
Looks yummy!
Now that’s handsome
Io li mangerei.
Ottimo
Looks amazing! This is one of my favorite comfort foods. Thanks for the recipe!