With rollatini it's mostly about adapting a procedure from the standard eggplant parmigiana way.
Uniform thin slices. I salt & soak the eggplant in milk. Many people will say it's not necessary...but that's the way it has always been done. . I wouldn't dare change anything.and it always works out with great flavor & texture...easy to roll...neat & tidy.
I fry the eggplant in grapeseed oil. It goes in the oven without any sauce. I paint it with a little pepperoni oil to give it a little flavor boost and keep it becoming dry.
Cheese for the filling is drained ricotta & pecorino romano (no mozzarella in the filling) topped with (when at home) fresh mozzarella parmigiano reggiano & a little shredded provolone. I build with a restrained amount of sauce @ time of assembly. Back in the oven with sauce...and to melt ( not brown) the cheese.
My mom called that lunch the SPF 50 special.
I moved on to earth tones this week.
Roast beef with gravy & fries...
My mom had a patty melt and declared me strange because I never had a patty melt...
She has some nerve.
<message edited by CCinNJ on Thu, 08/1/13 3:48 PM>