EGGPLANT AND ZUCCHINI ROLLATINI ENJOY DAN:
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, except basil: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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