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Wednesday, September 19, 2012

involtini di melanzane (aka: Eggplant Rollatini)

Eggplant rollatini is fresh eggplant rolled with a cheesy filling and topped with savory sauce making it a family-pleaser. Hearty, robust comfort food at its best and simple to make using a few basic ingredients.   Yes, I said simple.  Two simple recipes: filling and sauce and an eggplant.   Really it is that simple.  If your family likes eggplant, they will love this dish.  If you don't want to take the time to roll individual rolls, then by all means layer the planks as if you were making lasagna: layer of eggplant, layer of filling, repeat, top with sauce, parmesan and mozzarella.  


involtini di melanzane (aka: Eggplant Rollatini)
1 or 2 small eggplant, cut into planks
1-16 oz. container of ricotta cheese
½ cup parmesan cheese, grated
1/8 tsp. garlic powder
¼ tsp. parsley
1 egg

1-28 oz. can of crushed tomatoes or your favorite sauce
¼ tsp. garlic powder
¼ tsp. sweet basil
½ tsp. sugar

1 pkg. shredded mozzarella cheese
1/4 cup parmesan cheese, grated
Slice the eggplant the long way as thin as you can.   Place in a bowl of cold salty water.  Put a small plate on top and then set something heavy to hold the plate down and keep the eggplant submerged in the salty water.  Let set for ½ hour.  

Meanwhile mix the filling ingredients: ricotta cheese, parmesan, garlic powder, parsley, and egg,  in a small bowl just until all ingredients are combined.  

In another bowl mix the sauce and the spices.  You don’t even have to cook it.  It will cook in the oven. 

Cover the bottom of an ovenproof dish with just enough sauce so you can’t see the dish.   Once the eggplant has darkened the water take it out and pat it dry with paper towels.   Place one to two tablespoons of filling on one end of the eggplant plank and roll away from you. Place each roll into the sauce covered dish.   Once you have a complete layer.  Drizzle with another layer of sauce.  Sprinkle with parmesan and shredded mozzarella cheese. 

Place in a preheated 350° oven.  Bake for 45-60 minutes.  

I look forward to hearing some of your comments.   Enjoy!

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