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Chef's Corner: Italian Zucchini And Eggplant Rollatini




This is another Milazo/Nolan family favorite. It is a bit time consuming, but definitely worth every second of its labor of love. I have made this dish several times. The more I made it the more I added and played with different ingredients. It is a spin off Giada De Laurentiis original

eggplant rollatini recipe. The toasted pine nuts give it the perfect nutty texture and the lemon and zest really brightens the entire dish. I like to serve this with thin sliced NY steaks and Green salad. You are gaurenteed to love this dish! Let us know how it comes out.

 

INGREDIENTS


4 large zucchini strips grilled

3 Japanese eggplant cut in strips and grilled

EVOO

Handful of chopped chives

I onion red onions diced

1 small basil packet chopped

2 bunches chopped parsley

1 bunch fresh spinach chopped

Two lemons zested

Half lemon juiced

2 eggs

2 containers Polly-O ricotta cheese

Pint grated romano cheese

1 bag shredded mozzarella cheese

Half pint toasted pinenuts

Alexander’s Homemade Sicilian Tomato Sauce

Maldon salt

Pepper

Garlic salt



Set oven 350 degrees


Grill Zucchini and eggplant strips in EVOO and set aside.


Sauté onion and chives until softened in EVOO and set aside to cool.


In large bowl add chopped parsley, chopped spinach, lemon zest, lemon juice, ricotta cheese, grated romano cheese, shredded mozzarella cheese, and toasted pine nuts. Sprinkle with Maldon salt, pepper, garlic salt and mix all ingredients well.


Taste ingredients to see if it is seasoned to your liking. I like to add eggs last so that I can make sure the cheese mixture is seasoned to my liking.


Once cheese mixture is seasoned properly go ahead and mix in your 2 eggs.


Add in sauté onion mixture and mix well.


Layer bottom of large casserole baking dish will a thin layer of Alexanders Homemade Sicilian Sauce.


Place a teaspoon or so of egg mixture on one end of eggplant and roll up tightly.


Place eggplant In pan sea side down.


Repeat this process alternating between eggplant and zucchini.


When pan is full top rollatini with Alexanders Homemade Sicilian Sauce and sprinkle with handful of mozzarella.


Bake for 20-25 minutes. Make sure cheese is melted and bubbly.


Serve Hot!

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