Bite with Belkys: Eggplant Rolatini

The Chef: Debbie DiBono
The Dish: Eggplant Rolatini

Ingredients for The Eggplant:

1 large eggplant
1 cup of shredded mozzarella
2 Tbs. of parsley, chopped
1 cup of romano cheese
4 eggs
1 cup of ricotta

Method of Preparation:

-Start with the eggplant. Peel and slice it vertically 1/8 inch thick (two slices per serving).

-Next, beat the eggs and add a pinch of chopped parsley, salt and pepper.

-Then, coat the eggplant in flour, the beaten egg mixture and panko bread crumbs. Now, fry the eggplant in olive oil until it's a nice golden brown.

-Spread ricotta cheese over the eggplant, and top it with shredded mozzarella and grated parmesan. Then, season it with salt and pepper and roll it up. Chef Debbie says you can also try layering the eggplant.

-Next, place the eggplant on a baking dish and top it with marinara sauce and a little more of shredded mozzarella.

-Lastly, bake the eggplant rolatini in a 375 degree oven for eight minutes or until the cheese is melted.

Ingredients for Marinara Sauce:

2 cups of plum tomatoes
1/2 cup of olive oil
8 garlic cloves
1/2 cup of fresh basil
Salt and pepper, to taste
2 Tsp. of oregano

Method of Preparation:

-In a frying pan add olive oil and garlic and sauté until golden brown.

-Then add plum tomatoes, basil, oregano, salt and pepper and cook for 20 minutes or until the sauce boils.

-Once it begins to boil, reduce the heat and let the sauce simmer for 10 minutes.

To Plate the Dish:

Serve the eggplant and top it with marinara sauce. At the restaurant, they garnish with some fresh basil.

Serving Suggestion: Red Wine

Serves: 2

FOR MORE INFORMATION:

DiBono's Italian Cafe
15979 Biscayne Blvd.
North Miami Beach, FL 33160
305-948-3330
www.dibonositaliancafe.com