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Eggplant Rolotini

Started by Paul Bacino , Apr 14 2011 05:49 AM

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#1 Paul Bacino

participating member
859 posts

Posted 14 April 2011 - 05:49 AM

Equal amounts of the three cheeses only about 2-3 oz's each

Filling: Enough for 1 sliced eggplant ( combine )

Ricotta
Mozzerella
Parm cheese
1 strip Bacon crumbled
1 egg
parsley
pinch of nutmeg
Pepper

1 Globe Eggplant. cut 1/4 " slices salted for 1 hr, in a collander, washed dried and the broiled on silpat. Place 1-2 T of filling on large end, roll, place in a baking dish with a little sauce on bottom.. top with a Rao's sauce or homemade red gravy. Bake 30 mins @350 cover 15 mins uncovered. Now I added extra parm cheese to the top.

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