The Newbie Cook
- 16,580 forkfuls since 16.Oct.10
Making everything for the first time
Should I make eggplant rollatini without bacon? I don’t have ham. And I don’t have prosciutto because I forgot to pick some up from Botto’s the last time I was there. It can be served without any meat, right? But what is life without bacon? Well, bacon it is.
Most cook eggplant rollatini with the bacon/ham/prosciutto rolled inside the eggplant along with ricotta cheese. I did the opposite and wrapped it over the rolled eggplant to keep it secure. By the time I was done, it looked like a swankier version of pigs-in-a-blanket.
This can be served alone or with a side of pasta. If you’re doing the latter, don’t skimp on the tomato sauce. Pile it on, baby! Trust me, you’ll need it.
Recipe after the jump.
2 whole large eggplants, sliced lengthwise about 1/3 – 1/2 inch thick (12 slices)
2 cups fresh ricotta cheese
4 tablespoons Parmesan cheese (3 for the filling and 1 for sprinkling)
salt and ground black pepper (measured according to taste)
12 slices of prosciutto, ham or bacon (for a vegetarian dish, skip this)
2-3 cups prepared tomato sauce, homemade or store-bought (or see my sauce recipe here)
2/3 cup grated mozzarella cheese
1 pound of cooked pasta (optional)