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Eggplant Rollatini with Prosciutto
(Makes 10-12 rolls)
Eggplant Rollatini with Prosciutto
Ingredients:
1 medium eggplant, sliced lengthwise into 1/4-inch thick slices
1 whole egg and 1 egg white
Cooking spray (olive or coconut oil)
1 cup Italian seasoned breadcrumbs
1 cup Panko seasoned crumbs
1/2 cup grated Parmesan cheese
Filling:
1 -1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 teaspoons chopped fresh basil
Salt and pepper
6 ounces sliced prosciutto
Marinara Sauce
Directions:
Preheat the oven to 400 degrees F.
Line 2 baking sheets with aluminum foil and coat with cooking spray.
Combine the egg and egg white in a shallow bowl that will accommodate the length of the eggplant slices. In another bowl or on a sheet of waxed paper, combine the breadcrumbs, panko and Parmesan cheese.
Dip each eggplant slice first in the egg mixture and then in the breadcrumb mixture, coating both sides of the slices well with breadcrumbs. Place the slices on the prepared baking sheets and spray the top of each slice with cooking spray. Bake for 12 minutes, then turn the slices over and cook for an additional 3-4 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the filling:
In a bowl, combine the ricotta, Parmesan, egg yolk, and basil; season with salt and pepper. Spread 1-2 tablespoons of the filling over each eggplant slice.
Place one slice of prosciutto on top of the filling on each slice. Starting at the narrow end, roll up each slice.
If you are making these ahead of time, you can refrigerate them now before proceeding.
Place the rollatini on a greased baking dish or baking sheet.
Bake in a 400 degree F. oven for 15-20 minutes, or until you can see the cheese inside the rolls is melted and the crumbs are brown and crisp.
To serve, spread a little Marinara sauce on each plate.
Cut the eggplant rollatini in half diagonally and place on the sauce.
If desired, top with a little more sauce and sprinkle with additional Parmesan cheese.
1 medium eggplant, sliced lengthwise into 1/4-inch thick slices
1 whole egg and 1 egg white
Cooking spray (olive or coconut oil)
1 cup Italian seasoned breadcrumbs
1 cup Panko seasoned crumbs
1/2 cup grated Parmesan cheese
Filling:
1 -1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 egg yolk
1-2 teaspoons chopped fresh basil
Salt and pepper
6 ounces sliced prosciutto
Marinara Sauce
Directions:
Preheat the oven to 400 degrees F.
Line 2 baking sheets with aluminum foil and coat with cooking spray.
Combine the egg and egg white in a shallow bowl that will accommodate the length of the eggplant slices. In another bowl or on a sheet of waxed paper, combine the breadcrumbs, panko and Parmesan cheese.
Dip each eggplant slice first in the egg mixture and then in the breadcrumb mixture, coating both sides of the slices well with breadcrumbs. Place the slices on the prepared baking sheets and spray the top of each slice with cooking spray. Bake for 12 minutes, then turn the slices over and cook for an additional 3-4 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the filling:
In a bowl, combine the ricotta, Parmesan, egg yolk, and basil; season with salt and pepper. Spread 1-2 tablespoons of the filling over each eggplant slice.
Place one slice of prosciutto on top of the filling on each slice. Starting at the narrow end, roll up each slice.
If you are making these ahead of time, you can refrigerate them now before proceeding.
Place the rollatini on a greased baking dish or baking sheet.
Bake in a 400 degree F. oven for 15-20 minutes, or until you can see the cheese inside the rolls is melted and the crumbs are brown and crisp.
To serve, spread a little Marinara sauce on each plate.
Cut the eggplant rollatini in half diagonally and place on the sauce.
If desired, top with a little more sauce and sprinkle with additional Parmesan cheese.
VEGETABLE ENTRÉES > EGGPLANT ROLLATINI WITH PROSCIUTTO
This is a variation of the classic Eggplant Rollatini recipe. In this version, the eggplant slices are coated with regular breadcrumbs and Panko breadcrumbs, which give the slices more of a crunchy texture. A slice of prosciutto is added to the filling and the rollatini are served on top of some marinara sauce to retain the texture of the breadcrumb coating.
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