The eggplants are coming in fast and furious. Every day there are more flowers and more fruit. It’s the Summer of Eggplant! And what fun we are having!
Victor made an eggplant lasagne the other day that was beyond stellar. Layers of thinly-sliced eggplant floured and fried, layered with cheeses and sauce… Baked in the oven until perfect.
The most amazing thing about it, however, wasn’t that it was outstandingly delicious, it was that Nonna loved it! Not only did she all but lick her plate, she requested it for lunch – twice! She has refused to eat eggplant for the almost 4 years she has lived here – and now she’s clamoring for more. It’s like a Christmas Miracle in August.
Tonight was an eggplant rollatini that was also beyond stellar. His idea was to just make a small side dish. I saw it and decided it was dinner – hell with the side dish idea!
That’s one eggplant. I sliced it thin on my mandoline and Victor took it from there… There are no recipes for things like this. Like the lasagne a few nights ago, you just make it. That being said, here’s an approximation of what he did.
Eggplant Rollatini
- 1 eggplant, thinly sliced
- flour
- eggs
- pesto
- ricotta
- grated parmesan
- garlic powder
- parsley
- salt & pepper
- tomato sauce
Dip thin slices of eggplant in flour and then egg. Fry until lightly browned on both sides.
Mix ricotta, parmesan, 1 egg, garlic powder, lots of chopped parsley, and a bit of S&P.
Spread cooked eggplant with pesto and then with ricotta. Roll up and place seam-side down in baking dish. Top with tomato sauce and bake at 350°F for about 30 minutes, or until heated through.
If you want to serve them as an appetizer, don’t top them with the sauce – have it available on the side.
Totally stellar – no matter how you do it!