Eggplant Rollatini


1 medium Jersey Fresh eggplant, sliced lengthwise into 1/4-inch thick slices
1 Jersey Fresh egg and 1 Jersey Fresh egg white (reserve yolk for filling below)
Cooking spray
1 cup Italian seasoned breadcrumbs
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated (plus more for garnish)
1 jar of Jersey Fresh marinara or 3 cups of homemade (we used Mia Cucina’s Marinara with Merlot)
Jersey Fresh parsley, chopped (for garnish)

1 1/2 cups ricotta cheese
1/2 cup Parmesan cheese, grated
1 Jersey Fresh egg yolk
2 tsp Jersey Fresh basil, chopped
Salt and pepper
6 oz of prosciutto, sliced


15m prep time / 42m cook time

1. Preheat the oven to 400 degrees. Line 2 baking sheets with aluminum foil and coat with cooking spray.
2. Combine the egg and egg white in a shallow bowl long enough to fit the eggplant slices. In another bowl, combine the breadcrumbs and parmesan.
3. Dip the eggplant slices in the egg mixture then in the breadcrumb mixture, coating both sides. Place the slices on the baking sheet and spray the tops of each with cooking spray.
4. Bake for 12 minutes then turn and cook an additional 10 minutes or until golden brown. Remove from oven and let cool.
5. In a bowl, combine ricotta, parmesan, egg yolk and basil. Season with salt and pepper.
6. Spread 2-3 tablespoons of the filling over each eggplant slice. Top the filling with a slice of prosciutto.
7. Starting at the narrow end, roll up each slice. Place on the baking sheet.
8. Bake for 15-20 minutes or until the cheese is melted and crumbs are brown.
9. To serve, spread a little marinara on each plate. Top with the rollatini. Top with a little more marinara and sprinkle with Parmesan and parsley.

Jersey Fresh Product(s) Used: Cheeses Eggplant Herbs

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