Eggplant Rollatini with a Spinach Linguine

It's been a crazy couple days at the Sarna house!  We are considering adopting another dog and we've had him at the house the last couple days.  He is a chihuahua mutt that is 4 months old!  (Cute as a button!) We found him at the Bill Foundation in Beverly Hills. (amazing people and org.)  And Sim is still laid up in bed with his ankle injury!  I been juggling a lot!  So, this all means I got to decide the menu! (which in turn means Vegetarian night!)  The inspiration was Tomatoes and Greens!  Yummy!  Trust me, this is a meal that even a meat eater will enjoy!  This was the menu:
Apple, Endive, Gorgonzola Salad with a maple, mustard vinaigrette : )
Eggplant Rollatini
Spinach Linguine with a Roasted Heirloom Tomato Salsa
Homemade Strawberry Ice Cream
This is a great dinner party menu because it comes together very fast and there is a lot you can make ahead of time.  The ice cream and even the Eggplant Rollatini can be made up to the day before.  The flavors are great for summer and you take advantage of all the ripe produce of the season! And PS Sim ate every last bight off his plate : )  I'm going to give you the recipe for the eggplant.  My Aunt Carol's Mother in law makes a version of this every Christmas and sometimes I just can't wait that long!  Here is the recipe for the Eggplant Rollatini: 

 What you'll need:

 2 Eggplants
Flour 

 4 eggs, whisked 

 Italian Style Breadcrumbs 

 Romano Cheese

 Olive Oil 

 Tomato Sauce (better homemade, but this is one of those places you can cheat) 

1 ½ lbs. Ricotta Cheese, strained and dried

 4 cups shredded Mozzarella Cheese

 ¼ cup Parsley, chopped

 2 cloves garlic, chopped 

 Salt and Pepper 

Remove the ends of the eggplants.  Slice eggplant lengthwise about ¼ of an inch thick.  Place them in a strainer for about a half hour sprinkled with salt. (This releases all the bitter flavor from the eggplant.  Trust me you can taste the difference!)
While this is going on, make your tomato sauce (or open the jar) and the cheese filling.  In a medium mixing bowl combine the Ricotta Cheese, about a ½ cup Mozzarella, a handful of Romano, Parsley, garlic, and salt & pepper to taste.
Now we are going to bread and cook the Eggplant.  Working with one slice at a time, cover in flour, dredge in the eggs, and dip in the breadcrumbs mixed with some Romano cheese.  Then you can either fry them in a pan with a little olive oil or you can lay them on a grease cookie sheet and broil them.  Either way, cook until golden brown.  Once they have cooled, it’s time for assembling!
Preheat the oven to 350 degrees.  Spread some tomato sauce in the bottom of your casserole dish.  Lay an eggplant slice on a flat working surface.  Place a dollop of the cheese mixture a ¼ of the way up it.  Roll it up and place it in the baking dish.  You should be able to fit about 2 X 8 rolls in your dish.  When you have filled your dish, pour a generous amount of tomato sauce over to cover all the eggplants.  Sprinkle on remaining Mozzarella and some Romano.
Bake for about 30 – 45 minutes or until the cheese is bubbling.  Enjoy! 

Be Sociable, Share!

•