The end result looks fantastic, Cooksie!
I adore eggplant and will definitely try this!
Beautiful job!
Below is the recipe.
Lee
EGGPLANT ROLLATINI RECIPE (Cooksie’s/Chef Ron’s)
1 Large Fresh Eggplant
1 cup whole milk
1 pinch fresh ground nutmeg
4 Jumbo Fresh Eggs (on 1 egg- separate yolk from white)
1 cup flour
1/4 pound or 1 cup grated best available Parm or Romano
1 cup Ricotta
1/2 cup shredded Mozzarella
3 or 4 Basil Tops
Salt & Pepper (taste)
1/2 cup Olive Oil (use the "pure" or other low-grade blend with a higher smoke-point than X-V)
2-3 ounces fine Parma Prosciutto- VERY thin sliced
2 cups Marinara Sauce (See Web Site for Recipe)
In a large bowl, grate nutmeg into Milk, add a pinch salt. Slice 4-6 slices lengthwise from Eggplant- 1/8-1/4 inch thick; immerse slices through milk, cover & rest for 20 minutes.
Prepare en glace mis en place- separate bowls of flour & a bowl of 3 eggs PLUS 1 egg white mixed with 1/4 cup fine-grated Parm-Romano, a chiffanade basil top, salt & pepper .
Remove Eggplant Cutlets from Milk, shaking off excess, dredge through flour, shake off excess. Immerse in egg batter, until all are covered with egg. Put a large skillet on the fire (med-high) add the Oil- Pan Fry Cutlets (350 F Oil) for 30-60 seconds, each side, until Light Golden brown. drain On Paper towels, Pat Dry Cutlets.
When done Mix 1 cup ricotta, 1/2 Cup Mozzarella & Remaining Parm-Romano with 1 Basil-Top Chiffanade, 1 egg yolk, Salt & pepper. Spread Cheeses Mix over Cutlet, skinny side to Fat side, leave 1/2 inch bare at fat end, Gently Roll Skinny to Fat, evening out the cheeses through your roll.
Bake on a sheet pan (lightly oiled) for 15-20 minutes at 400F, till cheese ebbs from sides, and eggplant color is a perfect gold Serve sliced in half (slightly on bias) on a sauced plate, Garnish with Basil top
YIELD 4-6 Rollers (Depending on cutlet size)
FOR APPETIZER PINWHEELS: Allow to cool for 5-7 minutes. Stab through 4 or 5 long "Frill-Picks" or small skewers. Slice Between the Picks. Should Yield 4 or 5 pinwheels per Roller. Serve with a dip of warm Salsa Marinara This Classic Umbrian Dish can be served as an entree or sliced into pinwheels, as a festive appetizer. Fairly easy to prepare, Eggplant Rollatini can be prepared in less than 30 minutes! Includes link to printable recipe, and other Chef Ron creations. Watch as Chef Ron demonstrates step by step cooking instructions. Omit the prosciutto to enjoy a vegetarian treat!