Eggplant Roulades Sicilian Style
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | whole | Eggplant, baby |
| Kosher salt and black pepper to taste | ||
| 2.00 | pc | Eggs |
| 0.50 | floz | Milk |
| 1.00 | oz | Parmesan, reggiano , grated |
| 0.50 | cup | All-purpose flour |
| 2.00 | floz | Olive oil |
| FILLING: | ||
| 1.00 | floz | Olive oil |
| 0.50 | cup | Onions, walla walla , finely diced |
| 4.00 | cl | Garlic , minced |
| 0.50 | cup | Bell Pepper , mixed colors, finely diced |
| 2.00 | pc | Anchovy , minced |
| 6.00 | pc | Olives, Kalamata , minced |
| 1.00 | tbsp | Pine nuts , toasted, minced |
| 4.00 | tbsp | Parmesan, reggiano , grated |
| 2.00 | tbsp | Italian Parsley , chopped |
| 1.00 | tbsp | Basil , chiffonade |
| 1.00 | tbsp | Mint , chiffonade |
| 3.00 | tbsp | Breadcrumbs, plain |
| 18.00 | slices | Mozzarella , 2 1/2 by 1 inch or smaller |
| 16.00 | floz | Frutta di Orto Mariana Sauce |
| 8.00 | floz | Knorr Ultimate Low Soium vegetable base, prepared |
Preparation
1. Peel and slice eggplant 1/8 inch thick, season with salt and pepper.
2. Mix egg with milk and 1 ounce of the parmesan cheese for egg wash. Dredge in flour then egg wash. Pan fry on both sides until lightly browned, place on absorbent paper to drain.
3. Heat 1 ounce olive oil in a saute pan, add onions, garlic, and mixed peppers, cook for about 1 minute.
4. Spoon filling onto eggplant slices, roll them tightly. Place in oven proof dish and top with mozzarella cheese slices. Bake in hot oven until heated through and cheese is melted. Serve with hot marinara sauce thinned out with Knorr Vegetable Base.
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