A very warming comfort food that can be sophisticated enough for a dinner party or just as well as a week day meal. The rich cheese filling in contrast to the slightly bitter eggplant is a perfect pairing and
topped with Thoughtful Harvest tomato sauce it can’t be beat.
2 large eggplant sliced 1/4 inch lengthwise
3 tbs salt
2 tbs water
4 large eggs beaten
2 cups flour
1/2 cup olive oil
2 cups ricotta cheese
1/2 cup Parmesan cheese
1/2 cup provolone shredded
3 tbs fresh basil chopped
1/4 tsp nutmeg freshly grated
1 tsp crushed red pepper
1 tbs extra virgin olive oil
1 recipe Harvest Eating Tomato Sauce
1. in a bowl combine the three cheeses, fresh basil, nutmeg, crushed red pepper, and extra virgin olive oil, season to taste and refrigerate.
2. Lay the slices of eggplant on a paper towel and salt them on both sides. Let them rest for about 30 minutes or until they become pliable and have released their juices.
3. Rinse the eggplant and pat dry. Beat the eggs with some pepper and add 2 tablespoons water.
4. Place about 3 tablespoons of the olive oil in a large nonstick pan over medium heat. Lightly dredge the eggplant in the flour and then the egg. Cook on both side until lightly brown, place back on dry paper towels and repeat.
5. When all of the eggplants are finished frying, roll them up with about 2 tablespoons of cheese mixture for each roll.
6. Place them in a baking dish and bake in a preheated 400-degree oven for 20-30 minutes.
7. Place a about 1/4 cup of sauce on a plate and top with the eggplant rollatini and serve.