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Eggplant Rolitini Recipe

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This recipe for Eggplant Rolitini is from The 2025 Di Nola Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggplant
Parmesan cheese
Pecorino Romano cheese
Flour
Eggs
Italian breadcrumbs
Olive oil (EVOO)
Ricotta cheese
Directions:
Directions:
Slice eggplant long and thin.
Generously salt eggplant to draw out excess water.
Pat dry with paper towels.
Coat each eggplant strip with flour, egg wash, and breadcrumbs (add more Italian seasoning, parsley, and garlic to the breadcrumbs).
Add grated Pecorino Romano cheese.
Fry eggplant in EVOO (not too crispy or you won't be able to roll it).
Remove from pan, let cool (even refrigerating overnight is fine).

Stuffing Eggplant
Ricotta cheese
1 egg (per container of ricotta)
Grated Pecorino Romano cheese
Mix all together and add parsley, garlic, and Italian seasoning.
Lay out the eggplant, slather the mixture onto the eggplant and roll.
Add a couple of toothpicks to hold each roll together.
Bake for 1 hour at 350º until golden brown.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Remember to take the toothpicks out before serving!

 

 

 

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