15 April 2013

Eggplant Rollatini with Buffalo Mozzarella and Marinara

Eggplant Rollatini with Buffalo Mozzarella and Marinara
Fresh slices of milky buffalo mozzarella cheese with a sprinkling of fresh basil and a generous amount of finely grated Parmesan cheese are all rolled in-between thin slices of crispy breaded and baked eggplant. This eggplant rollatini will remind you of eggplant parmigiano but without all the calories of frying. Spread your favourite flavourful marinara sauce on top and bake with another layer of Parmesan and you have a dish worthy of any occasion. I made 1/2 of the recipe and perched each roll on top of lightly dressed arugula for a tasty primo or secondo for an Italian dinner.



**Eggplant Rollatini with Buffalo Mozzarella and Marinara Sauce**
from the Kitchen of More Than Burnt Toast

Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 cups Parmesan cheese, grated (divided)
2 medium eggplants (18 - 1/4- to 1/3-inch-thick lengthwise eggplant slices)
2 balls buffalo mozzarella cheese (cut each ball into 9 slices)
3/4 cup chopped fresh basil leaves
3 cups your favourite marinara sauce

Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl or on waxed paper, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another bowl or on waxed paper. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Place one slice buffalo mozzarella on each slice of baked eggplant. Sprinkle with 1/2 cup grated Parmesan cheese and basil. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 1/2 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

21 comments:

  1. Flavorful and really enjoyable! A great dish.

    Cheers,

    Rosa

    ReplyDelete
  2. Me parece tentador del todo y con ese queso y un buen pan, todo un manjar!

    ReplyDelete
    Replies
    1. "I find it quite tempting and that cheese and good bread, a delicious dish!" Thanks Elena. Once again I am making a meal from ingredients I already have in the fridge.

      Delete
  3. Wonderful combination of fresh classic Italian flavors! I love all of the freshness Val, it really makes a difference!

    Roz

    ReplyDelete
  4. OH YUM!!

    I just just made my friend's manicotti recipe this morning..I will make this one day:)

    ReplyDelete
  5. I love eggplants Val and this sounds and look delicious!

    ReplyDelete
  6. delicious flavours looks wonderful

    ReplyDelete
  7. Ooooh...this looks yummy! I'm going to send it to R. I'm sure he'll like it too.

    ReplyDelete
  8. Eggplant rollatini is one of my favorites! Love that melty cheese middle.

    ReplyDelete
  9. This is an old time favorite of mine. I just love that cheese oozing out.

    ReplyDelete
  10. Oooh . . . delightful. The arugula bed is a very nice touch. I've never made this, but I'm a sucker for anything, rolled or stuffed. (Cannelloni remains my #1 fave.)

    ReplyDelete
  11. Where did you get the idea? It's not like you to not include the story behind the dish! LOOKS YUMMY! Brilliant idea and I will be making this fo'sure!
    XO
    valerie

    ReplyDelete
    Replies
    1. You caught me Valerie:D I think I saw this recipe on-line with a ricotta filling and thought I could change it up with what I had on hand. No Italian cooking school or any other interesting story behind it:D I do have a story coming up about my 3 days spent on a buffalo mozzarella farm. How was the Food Bloggers conference?

      Delete
  12. Val I really want to try this dish. Everything works well together. Beautiful plate.

    ReplyDelete
  13. Eggplant upsets my stomach, but the melty mozzarella alone might be worth it!

    ReplyDelete
  14. What wonderful flavor! This sounds fantastic, Val. I hope your day is off to a good start. Blessings...Mary

    ReplyDelete
  15. Flavorful and really enjoyable!

    ReplyDelete
  16. I'm loving all the pasta dishes I've been seeing around the 'net' lately! Once gardening gets into full swing, I'll be able to splurge on calories and pasta will be my first pleasure.

    ReplyDelete
  17. i never make this for myself, but if it's on the menu at a restaurant, i'll more than likely be ordering it!

    ReplyDelete
  18. This looks great! I have made a similar recipe with zucchini but like the idea of making it with the eggplant.

    ReplyDelete
  19. Wow, that looks amazing!!!!

    ReplyDelete

Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

This blog uses comment moderation therefore SPAMMERS, SELF-PROMOTERS and ADVERTISERS will be deleted.