Francis' Eggplant Rollatini

Posted by francis keyser Wednesday, April 28, 2010
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 2


Zo's friend Libby was unexpectedly coming through Reno to have dinner and crash with us. She is a pretty big veggie head so I need to come up with a vegetarian friendly meal fast. While I was coming up with what could be in this meal I also came up with a little dance to taunt Libby into becoming a meatatrian. You form a "L" with your index finger and thumb on your right hand, you form a "V" with your index finger and middle finger on your left hand and shout "looser, veggie" while rotating your hips back and forth and pushing the opposite letter of the word you are shouting. You do not want to push forward the corresponding letter of the word you are saying because this is just being to pushy. Libby was not swayed however so I went ahead and made her Rollatinis Veggie head style. Hope you enjoy! *Updated 10/19/2010, changed ingredients, egg wash, method of cooking, new taste rating and updated photo to reflect changes*


Ingredients:
Rollatini
1 large eggplant (sliced longways into 8-10 1/4 inch strips)
1/3 cup fresh Mozzarella (shredded)
3-4 cups extra virgin olive oil


Wash
2 eggs (beaten)
1/4 cup buttermilk
1/2 tsp cayenne


Coating
1/2 cup Italian bread crumbs
1 1/2 tsp Parmesan (finely grated)
1 1/2 tsp Romano (finely grated)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground thyme
1/4 tsp ground oregano
1/4 tsp fresh crack pepper (to taste)


Stuffing
1 cup ricotta cheese
4 oz goat cheese
1/2 cup fresh mozzarella (shredded)
1 tbsp 1 tsp Parmesan Reggiano (finely grated)
4 slices picante prosciutto (optional)
3 tbsp-1/4 cup fresh basil (chopped)
1 tsp fresh sage (diced)
2 tbsp 1 tsp pine nuts
2 garlic cloves (minced)
1 1/4 tsp red pepper flakes
fresh crack pepper (to taste)


Sauce
3 cloves garlic (finely chopped)
1 1/2 tbsp extra virgin olive oil
1 14.5 oz can fire-roasted tomatoes
2 tbsp shallot
1/4 tsp ground oregano
1/4 tsp cayenne
1/4 tsp red pepper flakes
1 1/2 tsp brown sugar
1 tsp balsamic
kosher salt (to taste)
fresh crack pepper (to taste)

Zo's Marinara Sauce
Heat olive oil in small sauce pan over medium heat. Saute garlic and shallot in oil until golden (3-5 min,) add the rest of the ingredients and bring to simmer stirring frequently. Turn heat to low and let simmer 10-15 minutes.


Filling
Mix together all filling ingredients (except prosciutto) in a medium bowl and sit to side until ready to use.


Coating
Mix together all coating ingredients on a medium bowl and sit to the side until read to use.


Wash
Whisk together all ingredients in a shallow bowl.


Rollatini
Preheat grill to medium heat.


Place egg plant slices on middle rack and cook for 3-4 minutes, flip and cook for another 3-4 minutes (or until begin to dry out and become easily rollable.) (if using prosciutto grill on top rack for 4-6 minutes. Remove prosciutto, chop and mix in with filling.


Remove eggplant from grill and lay each slice of eggplant out flat and place even amounts of filling into the center of the fat side of slice (about 3 tbsp a piece.) Roll slices one by one, coat in egg wash, roll in bread crumbs mixture till coated well and place on baking safe dish (you may also want to either tie cooking twine around the rollatini or pierce folds together with a tooth pick to hold firmly while cooking.)


Pour cooking oil into a large cast iron dutch oven until it is one and a half inch deep and heat over medium-high heat for 5-7 minutes. Once heated using tongs carefully place Rollatini one at a time into the oil and fry for 2-3 minutes or until golden brown. Drain strips on paper towel covered plate.


Spoon two beds of 2 tbsp Zo's Sauce onto each plate, lay rollatini over sauce and then drizzle all with remaining sauce. Serve with either a small side of pasta or salad and enjoy!

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