RECIPE: EGGPLANT ROLLATINI
Slice Eggplant on a mandolin, 1/8 – ¼ inch thick. Salt & Pepper Eggplant. Make a breading station with 3 bowls, Breadcrumbs in third bowl. Bread Eggplant (flour, egg, breadcrumbs), then lay flat on pan or plate. In a hot saute pan, add an even layer of Olive Oil, brown both sides of all the slices of Eggplant and lay out on a half sheet pan. While Eggplant is cooling, place Ricotta, 1 cup of Mozzarella, 2 tbsp of Basil, Romano, Minced Garlic, Crushed Red Pepper, the last Egg and Salt & Pepper in a mixing bowl, mix thoroughly. Fill each Eggplant slice with 2 tbsp of filling and roll. Lay filled Eggplant slices into Casserole Dish, top with 1 jar of Stancato’s Marinara and the last 2 cups of shredded Mozzarella. Place in 350 degree oven for 20 minutes. Garnish with shredded Parmesan and Fresh Basil.