Made this tonight after trying for about three weeks. Events kept coming up, didn’t have the time,,,, yada yada yada. This is my favorite dish at a local restaurant, and I wanted to try and reproduce it. It is very simple in theory, but a little more complicated in practice. I don’t often fry things, so I am not so good at oil temps and breading per se. That said, this is pretty much a fool proof recipe. I used a mandolin to slice the egg plant, though I suppose it is possible to do with a good knife and a steady hand ( I have plenty of the first, and none of the second….lol) So, here it goes: (Please keep in mind ALL measurements are approximate – season to taste)
Pre heat oven to 375
Combine 2/3 cup seasoned panko bread crumbs with:
1/2 tsp garlic powder
1/2 tsp each salt pepper
1/8 tsp cayenne
1/4 cup parm cheese
beat 2 eggs, put on a flat plate
put about 1/3 cup flour on a flat plate.
Slice eggplant on mandolin to about a little less than 1/4 inch thick, lengthwise down eggplant.
Dredge in egg, then coat both sides evenly in bread crumbs. ( I would try coating the veggie in corn starch first, then egg, then crumbs to make them stick a little better next time….and use a combo of regular and panko crumbs… but that is just me)
Stack on plate.
In large skillet, heat about 1/4 cup light olive oil, and 2 tbs butter over medium high heat, till oil is hot. Make sure oil is hot – if it doesn’t sizzle when you put the ep in, then it is not hot enough, and the oil will soak in.
|Rolls before baking|
Carefully fry slices till golden brown. I stacked them between paper towels to absorb extra oil.
Combine 2 cups Ricotta Cheese, 1 cup shredded Mozzarella, 1/2 cup Parmesan cheese, 1/4 tsp salt, 1/4 tsp pepper, 1 tbs finely chopped fresh basil, 1 tbs finely chopped fresh ( or 1 tsp dried) oregano till evenly mixed.
Grease 9×12 or so baking pan. Take about a fist full of cheese mixture ( about a half cup), and roll into the eggplant. Line baking dish with finished rolls. Top with more mozzarella cheese, and bake at 375 for about 20 minutes, or until cheese on top is brown.
Meanwhile, cook enough fettuccine for two, and heat up some pasta sauce. I always add one of my famous “cubes” to the sauce – I roast, then boil down 20lbs of tomatoes into two ice cube trays of paste, then freeze. Adds incredible flavor to any store bought sauce in an instant.
Plate rolls, add pasta, top with sauce – and enjoy! ( I also chiffoned some basil – tightly rolled leaves cut into about 1/8 wide slices for the top)
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