15 June 2008

Eggplant Rolatini

A few weeks ago I happened to catch Molto Mario on the Food Network.  The show's theme was eggplants, a vegetable that I don't generally love but since Mario can make anything sexy (including orange Crocs) I decided to try my hand at his eggplant rolatini, stuffed with frittata.

I didn't want to deep fry the eggplant so I decided to lightly brush it with olive oil and then broil it instead (putting it on the grill would be a great option for those of you that have one).  Then I made a frittata with peas and Parmesan for the filling, though you could put whatever you like in the frittata or even just leave it plain egg.  I rolled them up and topped them off with a some homemade tomato sauce
and then popped them in the oven for 15 minutes or so.

Zach and I were both surprised at how much we actually like the rolatini.  They were light, yet substantial enough for dinner and an individual one would make a really pretty appetizer.  The peas gave the rolatini an unexpected sweetness and the eggplant wasn't bitter at all (thanks to Mario's suggestions to get the smallest ones possible) and the tomato sauce ties everything together.  They are best straight out of the oven but will keep for a day or two in the fridge.

Eggplant Rolatini
Adapted from Molto Mario
Serves 4-5 as a main course or 8-10 as an appetizer

1 Frittata, made with 4 eggs (click
here for a recipe if you need one)
2 smallish eggplants
olive oil for brushing
salt and pepper
2 c. tomato sauce (click
here for a simple recipe)
Parmesan cheese for topping, optional

-  Preheat oven to 425F.

-  Slice the eggplant longways into 1/4-1/3 in. thick slices.  Brush slices on both sides with olive oil and sprinkle with salt and pepper.

-  Broil slices until tender and lightly browned.  Set aside.  Prep a 9x13 in baking dish by pouring a bit of the tomato sauce into the bottom.

-  Cut the frittata into the same number of pieces as you have eggplant slices.  The frittata pieces will all be different shapes- that ok.

-  Place a piece of frittata onto on end of an eggplant slice and start rolling from the short end up.  Place the rolatini in the baking pan.  Repeat with the remaining frittata and eggplant slices.  Top with the remaining sauce and some Parmesan cheese, if you'd like.

-  Bake for 10-15 minutes or until heated through.  Serve immediatley.


glamah16 said...

Yummm. What a tasty and elegant way to cook eggplant.

kat said...

wow, what an interesting dish, though I still don't think I can get Matt to eat eggplants :(

Jen said...

Thanks Glamah-

Kat- I was actually really prepared not to like this dish at all but it was surprisingly good. I think the key was to get the smallest eggplant possible and the pieces that had the least amount of seeds were definitely the best.

Saira said...

Yay! something I can eat! I have to get eggplants now:)