Sunday, August 29, 2010

Eggplant Rollatini

Sunday dinner, with the family, was always a special time for both my family and my husband's family. I, now, realize how much we took it for granted.

Back then, it was just a part of our every day lives. Our parents, grandparents and most of our aunts & uncles are all gone now. I can't help sad.

Today, we celebrated my son Joe's Birthday. My children and their spouses/girlfriends and my beautiful grandchildren all got together and enjoyed the day. We ate until we were stuffed and laughed so hard that our sides hurt.

I realized something today. The old and familiar faces are gone but there are new ones that are here in their place. It might be a different decade, even a new century, but we are still getting together for Sunday dinner. Tradition does lives on

On a lighter side, Marty harvested some eggplant this weekend, so Eggplant Rollatini was also invited to the table.

Eggplant Rollatini

  • 2 medium eggplant, peeled
  • 1 cup milk
  • 1 cup flour
  • 4 eggs
  • 1 -15 oz container whole milk ricotta
  • 1 -8oz pkg shredded whole milk mozzarella
  • 1/2 cup grated Parmesan cheese
  • 3- 4 fresh basil leaves, chopped
  • 1/4 lb thin sliced smoked ham
  • Vegetable oil for frying.
  • salt & pepper
  • 2-3 cups of Marinara Sauce, jarred or home-made

Slice eggplant, lengthwise, into 1/4" slices. Pour the milk into a bowl and soak the eggplant in the milk for 20 minutes.

Set up a dredging station. Pour flour in a shallow pan and beat 2 whole eggs and 2 egg whites in a separate shallow pan. ( Set the two remaining egg yolks aside for the ricotta mixture.) Add salt & pepper to both the flour and the beaten eggs.

Heat oil in a large frying pan over medium heat. Shake off the excess milk, and dredge each slice of eggplant in flour, (again shake off excess flour) and then dip into the beaten eggs. Place in hot oil and fry each piece until a light golden brown color on each side.

Drain on paper towels and cool slightly. In a separate bowl, mix ricotta, mozzarella, grated cheese and 2 egg yolks together. Add chopped basil, salt & pepper. Spread about two tablespoons of the mix on each slice of eggplant to about 1/2" from the end. (wide end) Top with strips of smoked ham and roll starting from the narrow end. Put a little sauce at the bottom of a baking pan. Place eggplant rolls seam side down in the pan. Top with sauce and a sprinkle of grated cheese.

Bake at 350 degrees for 20 minutes and serve. Enjoy!!!

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