Saturday, 5 November 2011

Eggplant Rollatine

This is a very taste dish that is great as a main or as a side dish


1              500g eggplant
1              egg
1/4           cup milk
1              cup Gluten Free fresh bread crumbs
Olive oil
400ml       Italian tomato sauce
2              tsp. sugar
1/4           tsp. pepper
1              tsp. oregano
400g        Mozzarella cheese
1              cup Riccota


Cut eggplant ¼ inch thick, lengthwise. Combine and beat milk and egg. Dip eggplant in milk then dip and cover in bread crumbs. Place on a flat baking tray oiled with olive oil and grill on both sides for 6 minutes.

Combine ricotta, pepper, sugar, and oregano. Put 2 tablespoons of cheese mixture on each slice of eggplant and then roll up. Pour some of the tomato sauce into a baking dish. Place eggplants, seam side down, into the pan. Top with remaining sauce and bake at 160C for 30 minutes. Top with Mozzarella and melt.

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