Directions: |
Directions:1) Wash your eggplant and cut off stem end. Then thinly slice your eggplant lengthwise into 1/4 inch thick slices.
2) Prepare your three dipping bowls with
- flour combined with salt and pepper
- eggs and water
- bread crumbs
Heat a large skillet with 6-8 tablespoons of olive oil over medium/high heat
3) Cover your eggplant slice with the flour mixture, making sure to shake off any excess. Then dip into the egg mixture, transfer into the breadcrumbs, making sure to completely cover both sides. Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up.
4) Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.
5) Put your frozen spinach in a bowl and microwave according to package directions. Let it cool and drain the water out of the your spinach
6) Add pepper and garlic salt to your spinach and mix.
7) In a large mixing bowl, combine your ricotta cheese, egg, salt, Parmesan cheese, parsley, basil, and oregano. Add spinach and mix well.
8) To assemble, lay a single eggplant cutlet on a flat surface and place one slice of ham/prosciutto on top lengthwise, trim or fold to keep from hanging off sides. Spoon 2 tablespoons of cheese mixture atop the ham at the end farthest from you and spread across. Roll the eggplant, like a jelly roll. Place your eggplant rolls on a lightly greased 9x13 glass pan seam side down.
*secure each roll with a toothpick if needed
9) Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese.
10) Bake at 350 degrees for 25-30 minutes uncovered |
This recipe for Eggplant Rollatini is from