EGGPLANT AND ZUCCHINI ROLLATINI by CHEF
DAN:
Serves
6
INGREDIENTS:
2
medium eggplants
1/2-teaspoon
sea salt
SAUCE:
1/2-Walla
Walla sweet onion, chopped
3
garlic cloves, minced
1
tablespoon olive oil
1
(28 Oz) can diced tomatoes
1/4-cup
red wine
15
fresh basil leaves, chiffonaded (stack basil on top of each other roll them
into a cigar and with a sharp knife slice into ribbons)
1
teaspoon sea salt and 1/2-teaspoon freshly ground black pepper
ROLLATINI:
1
large zucchini, thinly sliced
1
(16 Oz) container ricotta cheese
1/2-cup
shredded Mozzarella cheese
1/4-cup
Parmesan cheese
2
tablespoons, toasted pine nuts
4-
tablespoons olive oil
2
eggs lightly beaten
1
cup Panko
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
Peel
and slice eggplant lengthwise into 1/8-inch thick slices.
2.
Place
in a colander over a plate; sprinkle with salt and toss.
3.
Let
rest for 30 minutes, rinse and drain.
4.
Add
2 tablespoons oil to a sauce-pan, when sizzling.
5.
Add
zucchini and sauté until zucchini is tender, set aside
6.
Add
1 tablespoon oil, when sizzling.
7.
Add onion and sauté for 4 minutes; add garlic
and sauté 1 minute.
8.
Add
remaining sauce ingredients, bring to a boil.
9.
Reduce
heat and simmer for 20-25 minutes, set aside.
10.
In
a bowl, mix in ricotta, mozzarella, and 3 tablespoons Parmesan cheese and
toasted pine nuts and gently combine; fold in basil.
11.
Place
eggs and Panko in separate bowls.
12.
Dip
eggplant in egg then Panko.
13.
Add
2 tablespoon oil to a skillet and when sizzling.
14.
Add
eggplant and fry each side for 2-3 minutes, until golden.
15.
In
a 13-X-9 baking dish add 1 cup of sauce.
16.
Layer
eggplant slices with zucchini; top with 3 tablespoons cheese mixture.
17.
Roll
up and place seam down in baking dish.
18.
Top with remaining sauce, cover and bake 30-35
minutes.
ENJOY DAN:
BON-APPETITE!!
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