• Print
close

Eggplant Rollatini

It’s hard to believe we’re actually buying eggplant. With two plants going this past summer, it seemed like we would never – ever – need to buy eggplant, again. Fast-forward a couple of months and the only thing left is a couple of jars of baba ghanoush and a jar of Little Gram’s Eggplant. We have been busy eating up the garden goodies.

That’s a good thing, though. We like to have an empty cellar when we start the next round of canning. This season it’s going to be even more fun since I’m going to be retired – and have all the time I want to make things!

I seriously cannot wait.

I’ve never understood people who say they would be bored if they didn’t work. There are just too many things to do besides going to work. I mean, really. Outdoors in the garden picking food you grew yourself and planning ways to cook and can it or standing someplace asking people if they found everything they were looking for. Really…

There will never be an end of things that need doing – and I’ll have the time to leisurely do them – or not – as my mood fits.

I seriously cannot wait.

But while I’m waiting, Victor is in the kitchen cooking – something he does extremely well. I love the fact that he knows his way around a kitchen. I tend to get most of the credit for the things we produce but it’s really because I’m just more vocal about it. The kid knows how to cook – and tonight is a perfect example…

 

Eggplant Rollatini

  • 1 eggplant, thinly sliced
  • flour
  • eggs
  • ricotta
  • grated parmesan
  • garlic powder
  • oregano
  • salt & pepper
  • tomato sauce

Mix garlic powder, oregano, salt & pepper with a couple of eggs.

Dip thin slices of eggplant in flour and then into the seasoned eggs. Fry until lightly browned on both sides.

Mix ricotta, parmesan, 1 egg, and a bit of S&P.

Spread cooked eggplant with the 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.

I ate those two and then went back for a third. We had bread from the Potato Bread I made the other day – and froze.

So, yeah… retirement is going to be pretty sweet, but, in the meantime, life is not too shabby around here…

 

Print Friendly, PDF & Email

No Comments

Leave a reply

Post your comment
Enter your name
Your e-mail address

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Story Page