Eggplant Rollatine Recipe
A Naples speciality, fried parmesan eggplant, rolled with Habanero sauce, siracha, seaweed, ginger, our homemade ricotta, mozzarella, basil, baked with sweet soy, red onion and sesame seeds tomato sauce.
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Ingredients
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Eggplant Preparation
Filling
Sauce and Topping
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
Heat the olive oil in a large skillet over medium heat. Dredge each eggplant slice in breadcrumbs and fry until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to absorb excess oil.
Filling Preparation
- 3
Make the Filling
In a mixing bowl, combine the homemade ricotta, mozzarella, habanero sauce, sriracha, fresh basil, grated ginger, and chopped seaweed. Mix well until all ingredients are evenly combined.
Assembly and Baking
- 4
Assemble the Rollatini
Take a fried eggplant slice, place a generous spoonful of the filling at one end, and roll it tightly. Secure with a toothpick if needed. Repeat with all eggplant slices.
- 5
Prepare the Sauce
In a saucepan, combine sweet soy sauce, chopped red onion, and tomato sauce. Simmer for about 10 minutes until the mixture is heated through.
- 6
Bake the Rollatini
Preheat your oven to 375°F (190°C). Spread a layer of sauce on the bottom of a baking dish. Arrange the eggplant rollatini in the dish, seam side down. Pour the remaining sauce over the top and sprinkle with sesame seeds.
- 7
