Eggplant Rolatine is a stunning and flavorful dish that combines thinly sliced eggplant with a delicious filling of spinach and ricotta. These roulades make for an impressive dinner presentation, especially when served atop a bed of linguine with a rich tomato sauce. The finished rolatine can be enjoyed either warm or at room temperature, making them a versatile and delightful addition to your menu. They also work wonderfully as sandwich fillings for a quick and satisfying lunch. This recipe serves 8 and is perfect for gatherings or special occasions.
Serves: 8
INGREDIENTS:
- 1 large eggplant, sliced lengthwise into even 1/2-inch slices
- Flour for dredging
- Egg wash (approximately 6 beaten eggs mixed with 1/2 cup water)
- 4 cups bread crumbs
- Oil for frying
- 1 pound ricotta cheese
- 8 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (such as Parmigiano-Reggiano or Grana Padano)
- Salt and pepper to taste
- 1 1/2 pounds fresh spinach, washed and cooked, or 1 pound frozen spinach, thawed
- 4 cups tomato sauce
- Fresh basil leaves for garnish
INSTRUCTIONS:
- Begin by preparing the eggplant slices. Dip each slice of eggplant in the flour, ensuring that both sides are coated. Shake off any excess flour.
- Next, dip the floured eggplant slice into the egg wash mixture, allowing any excess to drip off.
- Finally, coat the eggplant slice in bread crumbs, pressing gently to make sure they adhere well. Place the breaded slices on a tray and repeat this process with the remaining eggplant slices.
- Heat oil in a frying pan to approximately 350°F. To test if the oil is ready, you can drop a small piece of vegetable into it; it should sizzle vigorously.
- Fry the breaded eggplant slices in batches, ensuring that any excess oil is dripped off before stacking them between layers of paper towels to remove excess oil. Set the fried eggplant slices aside.
- Preheat your oven to 350°F.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Season the cheese mixture lightly with salt and pepper to taste.
- Take one slice of fried eggplant and place approximately 1 teaspoon of cooked spinach and a generous teaspoon of the cheese mixture at the wide end of the slice.
- Carefully roll the eggplant slice away from yourself, jelly-roll style, ensuring that the seam is at the bottom. Repeat this process with the remaining fried eggplant slices and fillings, arranging the finished roulades closely together in a baking dish.
- Bake the assembled roulades in the preheated oven until the cheeses are visibly hot and the edges begin to lightly brown.
- To serve, place a pool of tomato sauce on a plate and arrange the eggplant rolatine on top. Garnish with fresh basil leaves.
- You can serve one piece per person as an appetizer or two pieces per person as a main course. Enjoy!
Eggplant Rolatine is a visually stunning dish that combines the delicate flavors of thinly sliced eggplant, a luscious spinach and ricotta filling, and a rich tomato sauce. Whether served as an appetizer or main course, this recipe is sure to impress your guests with its beautiful presentation and delectable taste. It’s a versatile dish that can be enjoyed warm or at room temperature, making it perfect for various occasions. Elevate your dining experience with this delightful Eggplant Rolatine recipe.
