Sunday, February 01, 2009

Eggplant Rollatini

Last Sunday SP wanted to do something fun for dinner and we thought of rollatini. It's a labor-intensive meal, but the results are definitely worth it.

After we fried the eggplant slices and rolled them up with a mix of ricotta and Pecorino cheeses, egg, parsley, salt and pepper and a few basil leaves they were ready for their closeup:

The recipe makes enough rollatini for two meals so I froze the one above and baked off the remaining rolls with plenty of delicious sauce:

My plate, with two gorgeous rolls:

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  1. That looks beautiful. My family would hurt me if I tried to serve eggplant for dinner, but I can drool over yours.

  2. I made a similar dish only where I didn't fry up the eggplant - this looks wonderful!

  3. This is something I have to try! Yum, I bet it was worth all the hard work! :)

  4. We had eggplant parmesan on Sunday. I do not like eggplant since I had to eat it every Sunday when I was a child, but Husband wanted some. I used the small italian ones and it was not as bitter as I remember it being. Thanks for sharing the recipe!


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