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Eggplant Rollatini
Source of Recipe
Atkins web site
Recipe Introduction
The challenge: Creating a thin, lightly crispy fried eggplant slices without
using flour.
The solution: Our solution was twofold. First, we created a light batter by
mixing water, Atkins Bake Mix and eggs. Secondly we fried the eggplant
slices in very hot oil and did not crowd the pan. To keep carbs down, we
used a carbohydrate-controlled tomato sauce, and whole milk ricotta cheese
(instead of the more common part-skim).
List of Ingredients
4 small eggplants (about 6 ounces each), trimmed and sliced 1/8 to 1/4 inch
thick (24 slices)
salt
1 1/2 cups water
3/4 cup Atkins Bake Mix
2 large eggs, lightly beaten
Olive oil for frying
1 1/4 cups controlled-carb tomato sauce (such as Raos)
2 cups whole milk ricotta cheese
4 ounces mozzarella cheese, shredded
2 large eggs
1/3 cup Parmesan cheese, finely grated, plus additional for serving
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Recipe
1. Arrange eggplant slices in layers in a colander, sprinkling each layer
lightly with salt. Let stand 15 minutes for bitter juices to drain, then
rinse and pat dry.
2. In a large bowl, whisk together water, bake mix and 2 eggs until smooth.
3. Heat about 1/4 cup olive oil in a heavy large skillet over medium-high
heat until hot but not smoking. Dip eggplant, one slice at a time, in the
batter then add to the skillet. Cook eggplant in batches (slices should not
touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use
more oil as necessary. Drain eggplant slices on paper towels and transfer to
a wire rack to cool.
4. Heat oven to 400° F. Lightly butter a 13" x 9" baking dish. Add 1/2 cup
tomato sauce to pan and tilt to coat bottom with sauce.
5. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs,
cheese, parsley, salt, and pepper; mix with a wooden spoon until well
blended.
6. To form rollatini: Place a heaping tablespoon of filling in the center of
an eggplant slice and roll up; repeat to form 24 rolls. Place rolls
seam-side down in rows in prepared pan. Spoon remaining tomato sauce over
the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove
foil and continue baking for 10 additional minutes, until bubbly and lightly
browned.
You can make the rolls and fill the casserole 1 day ahead; cover with
plastic wrap and refrigerate overnight. Remove plastic, cover with foil, and
bake chilled dish about 20 minutes longer before removing foil.
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