This week I tried my hand at Eggplant Rollatini. I still had several eggplants in my refrigerator that I needed to cook. I didn’t follow a recipe. I cooked everything by sight and taste.
I started by slicing the eggplant lengthwise. I beat a couple of eggs in a bowl in which I dipped the eggplant followed by seasoned bread crumbs. I fried the eggplant slices in olive oil. When golden brown, I removed them from the pan and let drain on a plate covered with paper towels to absorb the extra oil.
In a separate bowl I combined ricotta, parmesan, mozzarella and feta cheese. I added feta only because I had some left over from a previous recipe and I was trying to use it all. I mixed in Italian seasoning, basil, salt and a dash of cinnamon. Next I added a heaping tablespoon of the ricotta mixture to each slice and rolled it up. I placed each of the rolls in a baking dish and covered them with jar pasta sauce. I grated more mozzarella cheese to cover the entire dish.
I preheated the oven to 350 degrees and baked the eggplant covered until the cheese was completely melted, after about 20-25 minutes. I served it with mixed greens and garlic knots. I took the eggplant out of the baking dish too soon. I should have allowed it to sit for while so the cheese wouldn’t run out of the eggplant as much. It was delicious. I made enough to have leftovers. It was even better the next day.