Eggplant Rolitini

This is a recipe I got from the Cannizzaro Famiglia website.  Melanie Cannizzaro has her tomato sauces in the booth right behind us at Atherton Market, so we get to chat about what we are cooking every week.  This is a great recipe that includes eggplant (a veggie many CSA members have trouble with).  It is similar to a dish they serve at Rudy’s Italian Restaurant off Rea road, that I love!  I adapted it a little bit, simply by adding some chopped herbs to the ricotta cheese.  It is easy, low carb, full of veggies, and gluten free!

Eggplant Rolitini
Serves 4

Ingredients:

  • 1 Large Eggplant or 2 Medium EggplantsEggplant rolatini
  • Chopped fresh herbs such as oregano, rosemary, thyme, parsley or all of them!
  • 1 8 Oz Container Ricotta Cheese
  • 1/2 Cup Shredded Parmesan Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Beaten Egg
  • 1 Jar Cannizzaro Marinara or Arrabbiata

Instructions:

  • Slice Eggplant in very thin, lengthwise slices.
  • Lay out on baking racks or a broiler pan and sprinkle with salt.
  • Bake at 350 for 10 minutes. Meanwhile, mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
  • Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce.
  • Place 1 Tablespoon of the cheese mixture at the top of the large side of each eggplant slice and roll-up.
  • Place seam-side-down in pan. Spoon remaining sauce over each roll, and top with reserved cup of mozzarella cheese. Bake at 400 for 20 minutes, or until bubbly.

Enjoy! 

Robin

Eggplant Rolitini
Serves 4
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Ingredients
  1. Eggplant Rolitini
  2. Serves 4
  3. 1 Large Eggplant or 2 Medium Eggplants
  4. Chopped fresh herbs such as oregano, rosemary, thyme, parsley or all of them!
  5. 1 8 Oz Container Ricotta Cheese
  6. 1/2 Cup Shredded Parmesan Cheese
  7. 1 Cup Shredded Mozzarella Cheese
  8. 1 Beaten Egg
  9. 1 Jar Cannizzaro Marinara or Arrabbiata
  10. Slice Eggplant in very thin, lengthwise slices.
Instructions
  1. Lay out on baking racks or a broiler pan and sprinkle with salt.
  2. Bake at 350 for 10 minutes. Meanwhile, mix ricotta, parmesan, ½ of the mozzarella and the beaten egg.
  3. Spray a small lasagna pan and fill with 1/2 of a Jar of Sauce.
  4. Place 1 Tablespoon of the cheese mixture at the top of the large side of each eggplant slice and roll-up.
  5. Place seam-side-down in pan. Spoon remaining sauce over each roll, and top with reserved cup of mozzarella cheese. Bake at 400 for 20 minutes, or until bubbly.
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