Eggplant Rollatini

I can believe there’s only two days left until Chirstmas Eve! On the to do list for today is to finish wrapping presents, go to Michael’s and to hit up the grocery store. I’m trying to knock out all the shopping type things before this afternoon, because once people get out of work, all the stores turn into zoos. I had to go to the mall last night because while wrapping gifts, I noticed that the salesperson forgot to take the alarm off of Munchkin’s Christmas jammies. It took us over 20 minutes just to find a parking spot in the lot because people were going up the wrong way on one ways and other craziness. Maybe Santa will bring back their brains for Christmas.

Last night, I tried my hand at making eggplant rollatini. I have a love/hate relationship with eggplant. I love eating it in different dishes, but I hate preparing it. I mostly hate trying to make even slices, which I can never accomplish. Maybe I need a better knife? Any tips to evenly slice an eggplant?

I found this recipe by googling Eggplant Rollatini, and when I saw that this blogger got the recipe from her Ciocia, which means aunt in Polish, I was sold. I’ve never gotten a bad recipe from one of my Ciocias. While my version didn’t look as pretty as hers, I’m pretty sure it tasted just as great!

Eggplant Rollatini (adapted from Sprinkles of Parsley)
Eggplant Cutlets

• 2 large eggplants
• 1 cup flour
• Salt and pepper
• 2 eggs
• 1 tablespoon water
• 2 cups bread crumbs

Spinach and Cheese Mixture

• 1 10-ounce package of frozen spinach, defrosted
• 15 ounces of Ricotta cheese
• 1 egg
• 1/4 cup Parmesan cheese
• 1/2 teaspoon Trader Joe’s 21 Seasoning Salute
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon fresh garlic, minced

Assembly

• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese

Start with washing your eggplant and removing the stem.  Thinly slice your eggplant into 1/4 inch thick slices.  Prepare your three dipping bowls with flour combined with salt and pepper, egg and water, and bread crumbs.  Heat a large skillet with olive oil over medium/high heat.  Then cover your eggplant slice with the flour mixture.  Dip into the egg mixture and transfer into the breadcrumbs, making sure to completely cover both sides.  Transfer to your skillet and saute for about 1 minute on each side until golden brown, making sure to add more olive oil when your pan dries up .  Once browned, transfer your eggplant cutlet to a plate lined with paper towel and continue these steps with the remaining eggplant.

Meanwhile, in a large mixing bowl, combine your ricotta cheese, egg, Parmesan cheese, seasoning, salt, pepper, and minced garlic. Add your spinach to the cheese mixture and stir to combine. Then lay a single eggplant cutlet on a flat surface and spoon 2 tablespoons of cheese mixture at one end.  Roll the eggplant, starting at the end with the cheese mixture working towards you like a jelly roll.  Place your eggplant rolls on a lightly greased pan seam side down.  Then spoon 2 tablespoons of tomato sauce over each roll and sprinkle with mozzarella cheese.  Bake at 350 degrees for 25-30 minutes uncovered.

In the end, the meal totally makes up for the dreaded slicing and dipping.

What’s a dish that you love to eat, but hate to make? Are you braving the crowds and finishing your shopping?