Here are the rolls almost ready to be baked...
Add some chianti - Yum.
A few day old roll made for a great piece of garlic bread (no chance of vampires here tonight!)
Saturday, August 12, 2006
Eggplant Rollatini
For some reason making Eggplant Rollatini has always given me a bit of trouble. Not sure if it was the full moon or meteor shower, but it turned out fantastic tonight. Thin sliced eggplant lightly fried and then rolled around a mixture of ricotta & romano cheeses and fresh herbs.
Here are the rolls almost ready to be baked...
Add some chianti - Yum.
A few day old roll made for a great piece of garlic bread (no chance of vampires here tonight!)
Here are the rolls almost ready to be baked...
Add some chianti - Yum.
A few day old roll made for a great piece of garlic bread (no chance of vampires here tonight!)
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3 comments:
Eureka......you've found out how! And they look delicious!
Is it egg & flour?
For just four easy payments of $19.95 you can read all about it in my new cookbook... hehehe... no, it was regular breading. I think the key was to just brown the cutlets slightly so they still had a little body to them. I guess the true test will be when I try and make them again.
the rollantini looks great
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