Eggplant Rollatini Recipe - Involtini di Melanzane
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- Опубликовано: 8 сен 2024
- EggplantRollatini #How to make eggplant rollatini#Eggplant Rollatini recipe
To print the ingredients & directions: alessandrasfoo...
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!
Alessandra know that in these uncertain times you manage to bring sunshine into my life.
You food of lives draws me daily back to my Italian heritage and many happy memories.
Thank you.
Hi Nancy, I have tears in my eyes reading your message. I thank you for the beautiful words. Life is made of memories and the good feelings associated with them. We need to stay busy, safe and keep on cooking. Things will get better. A big hug to you. 🥰🥰thank you for watching
Unfortunately my wonderful husband doesn’t appreciate most dishes with eggplants but that doesn’t stop me from loving this delectable recipe! Thank you for sharing!
Hi Vicky,
I should’ve brought you some. Thank you always for watching 🥰🥰
For my wife bday tonight I made pasta carbonara, chicken saltimbocca and your eggplant Rollatini. Everyone’s favorite was the eggplant. I love your eggplant parmigiana but this might be even better. Once again thank you for a great recipe.
I adore watching you.... everything looks so good and you make it all look so fun to do.
Thank you that’s a wonderful compliment. Cooking should be fun and enjoyable. Main ingredient is love. Be safe and let’s keep cooking. 🥰🇮🇹
LOVE this recipe! Thank you Alessandra!
Thank you so much for watching. 💕 making rollatini on Sunday. The whole family loves them. 💕
Made your eggplant rollatini tonight with some homemade pasta. Absolutely delicious! I love all of your recipes. Thanks again.
Thank you so much! You just made me so happy! 🥰🙏🏻 be safe and let’s keep cooking.
me too. I adore watching you, listening to your "accent" and sometimes italian words. mostly I adore and appreciate the opportunity to Learn. Grazia, Grazia. :-)
Thank you. Your words are too kind. I’m thrilled to share my recipes. Cooking is fun and seeing everyone enjoying the food is priceless. 🥰 I simultaneously speak 2 languages English italian and Neapolitan 😂😂 the Neapolitan comes out especially if I’m mad. LOL
I will definitely try your recipe it looks delicious, thank you!
Thank you so much! 💖
your cooking is authentic and beautiful just like you. I enjoy your recipes and channel so glad I found you.
Thank you ☺️ I’m humbled by your kind words. 🥰hope you like all my recipes. Thank you so much for watching. To print out recipes you can go to www.alessandrasfoodislove.com
Not all are up but surely getting there. 😀
Cugina, che maestra che sei! Fantastico!!
Ci mancherebbe una spolverata di parmigiano!!
Continua sempre..sei un amore 💞💞💞
Buongiorno cara cugina! Your messages make me so happy. I have a few left that I’ll eat for lunch. Buona giornata a te e zia 🥰🥰🙏🏻
🇮🇹Another gorgeous, perfectly executed, culinary triumph!
Go Alessandra Go!! 🇮🇹💋
Thank you so much! You make me feel so happy! 💖💖
Che belli e che buoni! Grazie per la ricetta Alessandra
Grazie a te per la visione!! 🥰
cooking recipe , nice video
Thank you for watching! 🥰🙏🏻 it’s delicious and great meal to entertain.
Thanks for the information pertaining to the salt. I was taught to salt also. You made this so easy to do....never thought to make a batter!
Thank you always for watching!
The eggplants are not the same like they were, really no need to salt. Soon I’ll be doing a parmigiana napoletana with a different technique. Take care and thank you
Another winner Alessandro! Everything looks so easy. I am inclined to add, and add, and add to my dishes.....but from now on, I will just follow your recipes! You really are such a very pleasant person. Thanks so much for showing us the right way! I have always loved Italian food. 😋😍😀
Thank you so much! I’m humbled by your beautiful words. These are all recipes I make for my family and so happy to share with you. Food is indeed love ❤️
I wish I had seen your recipe first. I was trying to figure out what to do with eggplant I had before it went bad. I had some circumstances at my place that I had bought the eggplant for another recipe. I had unexpected company and I was unable to use my eggplant. So it was fixing to go bad I was trying to find out the easiest simplest thing to make with what I had so I would not waste the eggplant I had bought. I am so glad I found your recipe so this happens again I will do it your way the other one was too short and I'm sure it's going to be all running together. I love the idea of frying them before rolling them because it makes them firmer. I'm a feeling my recipe that I was following is going to be all mushy. Thanks for sharing I will let you know how this one turned out and then I will try yours looks so much better
Mamma mia o sentito l’odore della frittura si vedono buonissimi noi li facciamo differente grazie per dividere la ricetta li proverò ❤️
Thank you for watching! Le melanzane come le fai fai sono sempre squisite. Dicono che sia la regina della cucina. Spero che ti piaccia la mia ricetta. Saluti cari 🥰🥰
@@alessandrasfoodislove buongiorno Alessandra si è vero a me piacciono molto come li fai fai sono buonissimi ma sicuramente che farò quelli che ai fatto tu !! Ciao e buona giornata mia cara 💚
I love watching her and food looks so good I’ve been using some of her recipe I love it thank you sharing your recipes
Hi Mary,
Sorry I missed your message. Thank you so very much! I truly cook with love and enjoy sharing my recipes. I’m in Italy right now and eggplants are in season. Making a parmigiana this afternoon. I’m making it Neapolitan style…salted and fried. Absolutely delicious! Cari saluti 💚🤍♥️
You never disappoint, great recipe!
Thank you so very much! 💖💖🥰
Bravissima
Grazie di cuore 💖.
Wonderful! Love the frying process and the four that you hold together to drain. Thank you so much! 😊💕 Tuck them in like the little babies. Lol
Thank you so much for watching! Loved playing dolls with my girls. I would crochet the dolls clothes. So much fun. 💕 I remove all the oil that the recipe is almost dietetic 😂 hope you like all my recipes. 🥰🙏🏻
Yum yum
Thanks for letting us know about the salt as a kid my mom would make the eggplant and I would have my tongue swollen I guess cause of the acid. So she started to put it in salt to get the acid out
My pleasure! I’m in Italy right now and just had the best eggplant
amazing 💞
❤️watching your channel!
Thank you Ariane. Hope you’ll love all my recipes. 🥰🥰
When you’re frying the eggplant, can you use avocado oil? I am told it’s healthier than some of the other oils. I presume olive oil has two lowest smoke point and shouldn’t be used for frying. What are your thoughts?
Absolutely! I've been using it myself and love it. Even use it to fry my Zeppole. It's important to know what is better for our health
Can this be frozen? Should it be baked first?
Hi, yes, bake it first and you can freeze it. During the summer months when eggplants are plentiful I fry them and freeze them wrapped in paper towel and in a ziplock bag. Hope this helps. Thank you for watching 🥰🙏🏻🇮🇹
I like fresh chopped parsley in the filling and shredded mozzarella . I don’t like fresh basil in it . Basil belongs to tomato sauce and fresh tomato salad .
@@robertlosasso4222 hi Robert,
I will certainly try it. I do add parsley in my stuffed shells.
Love love both basil and parsley. A must in italian cooking. Thank you so much for watching. 🇮🇹💕
@@robertlosasso4222 hi Robert,
I will certainly try it. I do add parsley in my stuffed shells.
Love love both basil and parsley. A must in italian cooking. Thank you so much for watching. 🇮🇹💕
Ormai anche Raffaele è un tuo fan!!! Guarda i tuoi video insieme a noi 🤗
Really??! Che gioia immensa mi hai dato!! 🥰🥰🥰tantissimi auguri per il suo compleanno. 🍰 era un bambolotto e gli piacevano tutte le pappine che gli preparavo 💕 grazie di cuore e saluti a tutti e 4 😘😘
@@alessandrasfoodislove grazie per gli auguri. È la stessa cosa che gli ha ricordato Clara dicendo: Quando siamo stati da Alessandra e ti preparava la pappa a te piaceva tantissimo e ne volevi sempre di più 😂. E poi ha raccontato tutti i giochi che faceva con le tue ragazze soprattutto con Sabrina...siete una bellissima famiglia!
@@francescosorrentino7788 quanti bei ricordi. 🥰🥰 e speriamo di poterci abbracciare e presto conoscere la principessa di casa. 😘😘
@@alessandrasfoodislove ❤️ speriamo presto 🤞🏻
Hi Alessandra...love your recipes....i was wondering how to keep the ricotta from getting watery so much that it didnt work for me....couldnt roll it up too well....
Strain it overnight in a colander!1
She is correct. Strain overnight. I too had that problem and straining will fix that.
Have you ever tried to make your own ricotta? So easy and taste way better than any store bought.Plenty of chefs on RUclips will teach you.
PS: is there a trick to pick out the eggplants with less seeds? Can you show us your baked ziti recipe? (if you get a chance) :-)
Hi Anne Marie, in my eggplant parmigiana video I show how to tell the make and female eggplant. The male have less seeds. The bottom is round and shallow it’s a make. Long and deep it’s a female.
Here is the eggplant video
ruclips.net/video/Vz9I6162r38/видео.html
Here is my baked ziti recipe. Semplice e delizioso.
Thank you so much.
ruclips.net/video/pSyF2U9iGOA/видео.html
Sorry - Alessandra! 😂
I love eggplant..I'm like you. That nasty, thick skin comes OFF when l make it. That skin makes me gag. Lol. Whenever I get it from a restaurant? The skin is on. Yuck! I totally "scheeve" that. Oh, I'm making your spaghetti /cheese/pepper tonight. I've never had that. I will let you know!!!
Good morning Susan! I’m not a fan of the skin. The batter really keeps the eggplant from absorbing oil. I’m
So excited about the cacio and Pepe recipe. You’ll love it. It has to be eaten immediately. La pasta non aspetta nessuno. Thank you always 🥰🙏🏻🇮🇹
@@alessandrasfoodislove Thank you for sharing. You are my new favorite you tube cook. I'm going to ask my friends who have a FB page (I closed mine over a year ago) to share your link from you tube. Hopefully we can build your subscribers! Everyone here, please help Alessandra out with that!!! ❤❤😘
@@Sirianstar10 thank you Susan.
I should also mention that for written recipes you can go to www.alessandrasfoodislove.com grazie di cuore! 🥰🙏🏻
@@alessandrasfoodislove Got it! Thanks!