Rollatini di Melanzana (Eggplant Rollatini)
This classic Italian eggplant dish is a MUST try. Even people who have never tried (or are scared) of eggplant LOVE this recipe. This is a meatless dish and a g
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cattlemansmeats.com.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Skillet
- Saucepan
- Baking dish
- Mixing bowl
- Whisk
- Peeler
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Paper towel
- Plate
- Serving platter
Ingredients
- 1 large Eggplant, peeled and sliced in 1/4″ long panels
- 1 cup All Purpose Flour
- 2 Extra Large Eggs
- 1 cup Milk
- 3 cups Italian Bread Crumbs
- 2 cups Vegetable Oil, for pan frying
- 1 pound Vermicelli Pasta, uncooked
- 1 cup Fresh Basil Pesto
- 6 cups Marinara Sauce
- ½ cup Parmesan Cheese, grated
- 2 tablespoons Parsley, chopped
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