Egg Plant Rollatini

EggPlant Rollatini

Mise en Place

1 egg Plant cut lengthwise

1/4 cup small diced onion

2 cloves crushed garlic

2 cups sliced mushrooms

1 bag baby spinach

Greek Extra Virgin Olive Oil

1/2 cup ricotta cheese

TT Milk

8 oz shredded mozzarella cheese

TT Grated Parmesan cheese

TT Salt & fresh ground  black pepper 

TT Greek oregano

TT Fresh chopped Parsely

5 eggs

Flour for dredging (add salt & pepper)

TT Marinara Sauce 

(I think if you search it I have a recipe on this blog)

Some Tips

Have the folks in the Hot Foods Department slice the egg plant for you as I did.....hard to get great cuts without a slicer ;-)  

Egg Mixture for frying - Milk 8 oz & 3 eggs, parmesan cheese, salt & pepper, chopped parsley

 Make a production line left to right,

Dredge egg plant in flour then in milk &  egg mixture

Make sure EVGOO is hot but not smoking!!!!

Get a nice browning of the egg plant

 Get some paper towels to absorb the oil, set aside and prepare the cheese & egg mixture.....

1/2 cup ricotta cheese, 2 eggs. salt & pepper, chopped parsley, Greek oregano & Grated Parmesan Cheese 

 Mix well and set aside....

In some EVGOO, brown garlic then onions, add salt & pepper, 

 Add baby spinach and season with salt & pepper, allow the steam to wilt the spinach......

 Then toss to mix everything......set aside to cool a bit

 add some ricotta mixture, mozzarella & grated parmesan

 the spinach & mushroom mixture.......

Make sure to line casserole bottom with Marinara Sauce.... Then roll the egg plant and top with spinach & mushroom mixture plus some mozzarella & grated parmesan..........

 Now it is ready for the oven *350 til cheese is golden brown 30 minutes give or take!!!

Kali Orexi