The Newbie Cook
- 18,438 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.
I have never made eggplant parmigiana before. But I suppose you already know that because *points up* of the name of this blog. My husband grew up with a grumpy Nonna that cooked consistently perfect Italian food.
So I am more than a little anxious.
Thank God there’s Mario Batali, Food Network, and a surplus of cherry tomatoes from the garden. And, last but not the least, Francesco Rinaldi Three Cheese pasta sauce because it is okay to take shortcuts if you’re dying of hunger and have less than an hour to cook. (*&^%#! I sound like a f*&%#@g ad.) For pre-made pasta sauce, FR is quite good but it will need some jazzing up. My recipe for red pasta sauce from scratch takes forever to simmer just to get the flavor right.
This is not exactly a super-traditional eggplant parmigiana. I may have based it on a famous chef’s recipe but I can’t resist butchering things up and adding stuff according to what I like. For instance, I used wheat flour instead of breadcrumbs. And then I baked the eggplants instead of frying them. (Batali recommended baking as well but the more common method is frying.) Plus I added a touch of ground beef. The latter is not required but I needed a little protein to put some meat in my husband’s bones and it did enhance the flavor of the sauce. If you want a vegetarian dish, just skip the meat entirely.
Here are my stacks before baking.
… and after.
I have a bad habit of forgetting to taste my cooking before serving so I handed Chris his plate before I filled mine. The first thing I heard was “Yum!” I suppose it is safe to say that I passed.
Personally, I do not think the photos of my stacks look as appetizing as they do in real life. But with regards to taste… it was ever so slightly crispy on the outside, very soft inside, and heartwarmingly savory as a whole. This is definitely comfort food and is best served with a side of spaghetti or linguine.
This is the second time I made this recipe. But I don’t really count the first because it was Chris who was really making it according to my suggestions and instructions while I was cooking pasta with meatballs.
Our trainer, Christine, was going back to Batavia after our training period so our batch thought that it would be a great idea to surprise her with a potluck lunch and a small gift. Someone else was bringing the pasta so I volunteered to bring the garlic bread.
Just to warn health nuts who might be reading this: this is NOT a healthy recipe. I like using butter and cheese only in moderation but, in this case, moderation isn’t the way to go about making garlic bread. The bread is coated with butter and topped with copious amount of mozzarella and parmesan cheese. All in all, it’s very simple, straightforward and won’t require a long prep and cooking time.
A lot of people like to use French bread for this. I recommend using a Long Italian instead. (Don’t you just love the name?) French bread is too hard and stiff and should only be used if there is no other alternative. A Long Italian has a crisp crust but is soft in the center.