# EggplantRollatini #How to make eggplant rollatini#Eggplant Rollatini recipe

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Ingredients:-

For the sauce:
2 x 28 ounces cans of San Marzano peeled tomatoes (1.600 grams)
4 tablespoons Extra virgin olive oil
2 cloves of garlic
Fresh basil leaves

For batter and to fry eggplants:
3 to 4 medium eggplants sliced 1/4 inch thick
3 eggs
1/3 cup flour )45 grams)
1/2 cup milk (125 ml)
1 tsp salt
3 cups oil for frying vegetable/canola/sunflower

For filling:
1 pound whole-milk ricotta (450 grams)
1 egg
1/2 cup Parmigiano Reggiano (65 grams)
1/4 tsp salt
3 basil leaves sliced
1/2 pound mozzarella (225 grams)

Directions for sauce:
Step#1- In a large sauté pan add your oil and garlic. Sauté on medium flame until
garlic is golden.
Step#2- Crush the tomato with your hands or an immersion blender and add to the oil.
Step#3- Add fresh basil and salt and let it cook for 1 hour.
Step#4- In a bowl whisk the eggs, add the flour and salt continue whisking until smooth.
Step#5- Add your milk to create a batter.
Step#6- Peel and slice eggplants long ways. Add all in batter, mix until well coated.

Directions for the batter and to fry eggplants:
Step#1- In a large frying pan heat oil until very hot. Keep the heat on high.
Step#2- Fry the eggplants for a minute on each side until golden.
Step#3- Place on a paper towel to remove excess oil.

Direction for filling:
Step#1- In a bowl add all the ingredients except the mozzarella. Mix together until well combined.
Step#2- Cut the mozzarella into cubes.

Final assembly for Rollatini:
Step#1- On a slice of fried eggplant add a spoonful of ricotta mixture and a piece of mozzarella. Roll and form a roll.
Step#2- In a baking dish coat with sauce at the bottom. Line up your rollatini.
Step#3- Add more sauce on top and sprinkle with Parmigiano Reggiano.
Step#4- Add a little chopped basil. Cover with aluminum foil and bake at 375 for 45 minutes.

Buon Appetito!

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