Eggplant Rollatini Recipe
Are you looking for a yummy Eggplant Rollatini recipe? Best enjoyed as a Main Dish this recipe was taught to me by a dear friend who also happens to be a great chef. The Eggplant Rollatini is made with Vegetable which is easy to procure from any grocery store. This yummy yummy Eggplant Rollatini recipe is a gift of the Italian cuisine. Have faith in me and try this Eggplant Rollatini.
Ingredients
1 tablespoon plus 1 teaspoon olive oil
1 large eggplant about 8 inches long cut lengthwise into 12 slices
1 medium-size yellow onion, chopped
1 small sweet red pepper, cored, seeded, and chopped
1 small sweet green pepper, cored, seeded, and chopped
4 ounces small mushrooms, halved and sliced
1 tablespoon minced fresh basil or 1 1/2 teaspoons dried basil, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese
2 tablespoons grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese (3 ounces)
1 cup Herbed Tomato Sauce or 1 can {8 ounces) low-sodium tomato sauce
Directions
1 In a small bowl, place 1 tablespoon of the oil.
Usinga pastry brush, brush 1 side of each eggplant slice with the oil.
Heata 12 inch nonstick skillet over moderately high heat.
Place a layer of the egg plant slices in the skillet, oiled sides down, and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeatwith the remaining slices.
2 In the same skillet, heatthe remaining 1 teaspoonofoil over moderate heat.
Add the onion and red and green peppers and saute for 5 minutes or until softened.
Add the mushrooms, basil, salt, and black pepper and cook 5 minutes more or until the liquid has evaporated and the vegetables are tender.
Remove from the heat, spoon into a medium-size bowl, and let cool.
Stir in the ricotta cheese, Parmesan cheese, and 1/4 cup of the mozzarella.
3 Preheat the oven to 375° F.
Lightly grease a 13"x9" x 2" baking dish.
Spoon about 1/4 cup of the vegetable-cheese mixture in the center of each eggplant slice.
Roll up the slices and arrange them, seam sides down, in the prepared baking dish.
Top with the tomato sauce and sprinkle with the remaining 1/2 cup of mozzarella.
Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil.
Bake, uncovered, 1 5 minutes more or until the cheese is bubblingand beginningto brown.
Usinga pastry brush, brush 1 side of each eggplant slice with the oil.
Heata 12 inch nonstick skillet over moderately high heat.
Place a layer of the egg plant slices in the skillet, oiled sides down, and cook, covered, for 6 minutes, turning once.
Transfer the eggplant to a plate and let cool.
Repeatwith the remaining slices.
2 In the same skillet, heatthe remaining 1 teaspoonofoil over moderate heat.
Add the onion and red and green peppers and saute for 5 minutes or until softened.
Add the mushrooms, basil, salt, and black pepper and cook 5 minutes more or until the liquid has evaporated and the vegetables are tender.
Remove from the heat, spoon into a medium-size bowl, and let cool.
Stir in the ricotta cheese, Parmesan cheese, and 1/4 cup of the mozzarella.
3 Preheat the oven to 375° F.
Lightly grease a 13"x9" x 2" baking dish.
Spoon about 1/4 cup of the vegetable-cheese mixture in the center of each eggplant slice.
Roll up the slices and arrange them, seam sides down, in the prepared baking dish.
Top with the tomato sauce and sprinkle with the remaining 1/2 cup of mozzarella.
Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil.
Bake, uncovered, 1 5 minutes more or until the cheese is bubblingand beginningto brown.
