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Italian: Eggplant Rollatini

Source of Recipe

From "Mad Hungry: Family" by Lucinda Quinn


Recipe Introduction

"This is one of those recipes tucked inside many Italian grandmas' recipe boxes that is worthy of a modern meal. The thinly sliced and rolled eggplants melt with the cheese and savory ham and bubble away in a tangy red sauce that hits the spot for any generation. The whole recipe can be prepared up to several hours in advance and baked when you're ready. Just allow enough time for it to cool before serving so that the liquids from the sauce and cheese are reabsorbed into each piece. (Omit the prosciutto for a vegetarian version.)"

List of Ingredients

â—¦ 2 cups fresh ricotta cheese
â—¦ 3 tablespoons grated Parmesan cheese, plus more for sprinkling
â—¦ 1 to 1 ½ pounds fresh mozzarella cheese
â—¦ 1 large egg
â—¦ ½ teaspoon coarse salt
â—¦ â…› teaspoon freshly ground black pepper
â—¦ ¼ cup olive oil
â—¦ 2 large eggplants, peeled and cut lengthwise into twelve ¼-inch-thick slices
â—¦ 8 ounces sliced prosciutto or ham (optional)
â—¦ 2 to 3 cups Simple Tomato Sauce (recipe follows)
â—¦ 1 loaf Italian bread, for serving


Recipe

In a large bowl, combine the ricotta and the Parmesan cheese. Shred enough mozzarella to measure ½ cup and add it to the bowl; reserve the remaining mozzarella. Add the egg, salt, and pepper, and mix well.

Heat a large skillet on medium-high heat. Swirl in the oil. When it shimmers, fry the eggplant slices in batches until they are flexible enough for rolling, about 3 minutes per side. (Alternatively, the eggplants can be roasted in a 400° F oven: Brush the slices with oil and place on a baking sheet. Roast for 20 minutes, flipping the eggplants halfway through cooking.)

Drain the eggplants on paper towels and let cool for about 10 minutes. Spread a thin layer of the ricotta mixture on a piece of eggplant. Top it with a slice of prosciutto, if using. Roll the eggplant into a rollatini. Repeat with the remaining eggplant slices and filling.

Preheat the oven to 400° F. Coat the bottom of a deep baking dish with some of the tomato sauce. Place the rollatini in the dish, nestling them close to each other. When the pan is filled, put some sauce on the top of the eggplants and sprinkle with Parmesan. Finally, cut slices from the remaining fresh mozzarella and place on top of each rollatini.

Bake until the cheese is melted and bubbling, about 20 minutes.
Let rest for at least 10 minutes before serving with slices of Italian bread.

Serves 6 to 8



Simple Tomato Sauce:

â—¦ 2 tablespoons olive oil
â—¦ 2 cloves garlic, minced
â—¦ Pinch of crushed red pepper flakes (optional)
â—¦ One 28-ounce can best-quality whole tomatoes, lightly pulsed in a blender or cut with a knife or scissors
â—¦ ½ teaspoon coarse salt

Heat a saucepan over medium heat, swirl in the oil, and add the garlic and red pepper flakes (if using), stirring until the garlic lightly sizzles but does not brown, about 30 seconds.

Add the tomatoes and salt.
Simmer over medium heat for at least 20 minutes and up to 30 minutes.