Had home made eggplant rollatini with elbow macaroni for dinner tonight. Eggplant was sliced very thin, coated with an egg batter, then dregged in flour, (half wheat, half unbleached white), then covered in plain breadcrumbs. I fried it very lightly, in order to be able to roll it after it was stuffed with the filling. And I drained the extra greese from the eggplant by placing it on old newspaper. Rollatini was stuffed with plenty of ricotta and some parmesan cheese along with Italian prosciutto and topped with home made sauce and plenty of mozzarella cheese. It was baked at 350 degrees, covered, for @ 20 minutes, until the sauce was bubbly and the mozzarella was melted completely. Then, uncover it for @ 5 minutes. Oh, and yes...I grew the eggplant and the tomatoes for the sauce myself! ;) YUM! It was GOOD, if I say so myself! :D After a day working in the yard, trimming the grapes, mowing the lawn, doing the trim, garden work, etc..., it was *just* what the doctor ordered! HA! :D Now, light the fire, brew a cup of tea, and have a few cookies before bed. Perfect day! Hope yours was too! :)
Posted on: Mon, 06 Oct 2014 00:45:53 +0000
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