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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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4 comments:

  1. Julie10:25 AM, February 01, 2009

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

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  2. What's Cookin Chicago12:56 PM, February 02, 2009

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

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  3. Anonymous4:29 PM, February 02, 2009

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

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  4. Kathy2:10 PM, February 02, 2010

    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!

    ReplyDelete

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