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Monday, June 9, 2014

Eggplant Rollatini

Just like the restaurant makes. And yes the process is very time consuming. I stated the fillings, the sauce, & everything I needed the day before to save some time the day I am serving this. But the taste...YUMMY! Try it out. I would like to thank someone for sharing this recipe. Sorry, I can remember who you are.


Pic was taken before I added the extra sauce & cheese on top. And I forgot to take a picture after cooking it in the oven for 30 minutes. Way too busy to take pictures before serving.

Ingredients:
1 large eggplant
1 tbsp. salt

Sauce:
1 small onion, chopped
1/4 c. olive oil
2 garlic cloves, minced
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) diced tomatoes
1/2 c. chicken broth
1/4 c. tomato paste
2 tbsp. minced fresh parsley
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
1/8 tsp. crush red pepper flakes

Filling:
1 15oz. ricotta cheese
1 c. (4 oz) shredded part-skim mozzarella cheese
1/2 c. grated Parmesan cheese
1/4 c. minced fresh Parsley
1 egg, lightly beaten
1/8 tsp. pepper

Coating:
3 egg, lightly beaten
1 c. seasoned bread crumbs
1 c. grated Parmesan cheese, divided
2 garlic cloves, minced
2 tbsp. minced Parsley
Dash with salt & pepper

Oil for frying

Directions:

  1. Peel and slice eggplant lengthwise into fifteen 1/8-inch thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
  2. Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until flavors are blended, stirring occasionally. 
  3. Rinse and drain eggplant.
  4. In a large bowl, combine the filling ingredients, set aside.
  5. Place eggs in shallow bowl. 
  6. In another shallow bowl combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt & pepper. Dip eggplant in eggs, then bread crumbs mixture.
  7. In an electric skillet (i use regular skillet), heat 1/2 inch of oil to 375 °F. Fry eggplant in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  8. Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish. Spread 2 rounded tablespoons filling to each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake at 375 °F for 30-35 minutes or until bubbly.








Wednesday, May 21, 2014

My Lunch Yesterday

I said "my" because I ate most of it, except for the ice cream.



Below is what Filipino called "turon." Plantain banana sprinkled with brown sugar, wrap in eggroll wrappers then fried in oil. Then I sliced it and decorate the ice cream with one whole turon.


Crunchy and sweet dessert.