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Entreé

Rollantini Melanzane

Lightly breaded baked eggplant filled with prosciutto, sweet ricotta and Smoked Mozzarella, served on Toscana Sauce and drizzled with Aged Balsamic Modena

Rollantini Melanzane Image
INGREDIENTS

PROVENCAL SAUCE

  • 1 bunch Basil
  • 2 T Black Pepper, ground
  • 5 clvs Garlic
  • 2 Onion, roughly chopped
  • 2 cans Plum Tomatoes, peeled, A10
  • 4 lb Plum Tomatoes
  • 2 T Salt
  • 8 oz Tomato Paste
  • 3 L Vegetable Stock
  • 700 mL White Wine

EGGPLANT

  • 200 mL Aged Balsamic Vinegar
  • 3 Egg, whisked
  • 3 Eggplant, 1/4" slice long
  • 8 oz Panko Breadcrumbs
  • 10 slice Prosciutto
  • 8 oz Ricotta Cheese
  • 8 oz Smoked Mozzarella Cheese, grated
  • 1 lb Sun-dried Tomatoes, finely chopped

SERVICE

  • 10 sprigs Basil, finely sliced
INSTRUCTIONS

FOR THE PROVENCAL SAUCE

  1. Sauté the white onions and garlic in olive oil, once softened, add the white wine and reduce by 2/3rds
  2. Add the tomato paste and cook out for 3 minutes
  3. Add the plum tomatoes and cook for a further 10 minutes, until the tomatoes come down.
  4. Add the vegetable stock and peeled plum tomatoes-cook for a further 40 minutes
  5. Add the basil ,then puree with a hand held blender, season with salt and ground -black pepper.

FOR THE EGGPLANT

  1. Dip the eggplant slices in egg, then coat with the breadcrumbs
  2. Heat the olive oil in a large skillet, gently fry both sides of the the breaded eggplant until golden brown, remove and drain on paper towels
  3. Once cooled to room temperature, spread one side of the the eggplant with ricotta cheese, sprinkle the sun-dried tomatoes onto the ricotta
  4. Lay the prosciutto slice onto the cheese, and roll-drizzle with the balsamic vinegar
  5. Spoon two tablespoons of the Provençal sauce over the rollantini
  6. Sprinkle with the grated smoked mozzarella cheese
  7. Place into a 2"pan then place in a pre-heated oven @ 325ºF for approx. 14 minutes until gratinated.

FOR THE SERVICE

  1. Pour 3 tablespoons of the Provençal sauce in to the bottom of the serving bowl
  2. Place the baked gratinated rollantini onto the sauce and garnish with the finely sliced basil.
NOTES

Please note, this recipe is nearly identical to the Captains Gala appetizer, Lightly Breaded Eggplant with the addition of prosciutto.

This entreé has been found at Palo. The Rollantini Melanzane has been offered on the Palo menu.

Source: DCL Shared Menu

Created 2023-01-16 12:05:03 – Last Modified 2024-02-02 08:26:24