Sunday, August 28, 2011

Grilled Eggplant Rollatini with Sun-dried Tomatoes


What a fantastic day.  Sunday, perhaps my favorite day if I had to pick one.  We love to get most of our chores done the rest of the week so we can spend Sunday embracing the things that are important to us.  It is a day centered around faith, family, friends and food.  What a wonderful way to spend a day.  Lazy and relaxing, enjoying a fantastic meal together.  It makes me think of old television shows and movies.  So, I think it is fitting to Christen today "Family Time".

Today I bring you a perfect family dish.  This eggplant rollatini is destined to sit atop a beautifully set table and passed around in the midst of fabulous conversation, perfect for "Family Time" celebration.

Enjoy the flavors with melted mozzarella, baked ricotta, sun-dried tomatoes giving a deep tomato flavor.  Serve it on top of angel hair pasta for a fabulous meal.

Buon Appetito!

Eggplant Rollatini with Sun-dried Tomatoes
2 Medium Eggplant, sliced 1/4” thick
EVOO
1 cup whole milk ricotta
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
4 ounces fresh mozzarella, sliced very thin
16 sun dried tomatoes packed in olive oil, thin sliced
8 teaspoons Italian breadcrumbs
2 cups Oven Roasted Tomato Sauce 
Parmesan cheese, for serving

 
Drizzle eggplant with EVOO and sprinkle with salt.  Place face down on grill, drizzle other side of eggplant with EVOO and sprinkle with salt.

 
Grill each side until done.  Remove to a cooling rack.


Preheat oven to 400°.  In a small bowl combine ricotta, salt and pepper.  Mix until well combined.   Lay cooled eggplant on a baking sheet.  Lay a piece of mozzarella, one entire sun-dried tomato thin sliced and one tablespoon of ricotta mixture.


Roll eggplant and close with a toothpick.  Sprinkle each eggplant rollatini with 1/2 teaspoon of bread crumbs.


Place in oven for 10-15 minutes, until lightly browned.  Remove from baking sheet and place in serving dish, cover in tomato sauce, parmesan cheese and serve.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

8 comments:

  1. Interesting use of subdried tomatoes;)Dish looks so pretty;)

    ReplyDelete
  2. I tried this once and wasn't as successful as you -- my eggplant was bitter, despite salting. I'll try again because these look so darn delicious!

    ReplyDelete
  3. completely and shamelessly drooling over this - love the pictorial :) super tempting post -bookmarking to try

    ReplyDelete
  4. Mhh those rolls for themselves would make great appetizers already. Divine!

    Tobias

    ReplyDelete
  5. Soooooo delicious! I actually have 3 eggplants in my house, right now!!! Must make for dinner!

    ReplyDelete
  6. What a gorgeous dish! Definitely would keep my little family happy =)

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤