Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups olive oil; 3 large eggplants, thinly sliced lengthwise; 2 cups flour; 9 eggs, beaten; 3 pounds ricotta cheese; 1½ pounds mozzarella cheese, grated; 2 cups freshly grated Romano cheese; 3 cloves garlic, minced; ⅓ pound prosciutto, thickly sliced and diced; ¼ cup chopped fresh parsley or basil; ¼ cup chopped fresh parsley or basil; Kosher salt and freshly ground pepper, to taste; Kosher salt and freshly ground pepper, to taste; 1 recipe My Marinara Sauce

Preparation info

Serves
12 to 15

Difficulty
Easy
Ready in
1 hr 5

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This is a good recipe to make in large quantities, either at the firehouse or for parties. You can freeze the leftovers or refrigerate and eat them over the next several days. When I make this dish at the firehouse, however, there usually aren’t any leftovers.

Ingredients

2 cups olive oil
3 large eggplants, thinly sliced lengthwise
2 cups

Americas
United States
Leftovers
Starter

Method

Preheat the oven to 350 degrees.

Fill a large skillet with olive oil to a depth of about ¼ inch and set it over medium-high heat. Dip the eggplant in the flour and then in the beaten egg. When the oil is hot enough for a bit of flour to sizzle when it’s dropped in, fry the eggp