Italian Grandma Makes Eggplant Rollatini (Melanzane Involtini)
EGGPLANT ROLLATINI (Melanzane Involtini):
2 medium eggplants
1 pound whole milk ricotta
16 ounces whole milk mozzarella, shredded
¾ cup grated Pecorino Romano Cheese
1 extra large egg
Zest from one lemon, optional
¼ cup fresh basil or parsley, chopped
2 cups marinara sauce
Olive oil
Salt & Black Pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
The Best Eggplant Rollatini. Ever.
Eggplant Rollatini just might be better than parmigiana! This recipe replicates the way rollatini is often served at New York pizzerias and Italian restaurants.
Watch 12 Italian Eggplant Recipes!
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The Model Vegan: Eggplant Manicotti
A delicious variation to traditional Manicotti that will surprise your taste buds. It is a wheat-free, gluten-free baked pasta option that uses Eggplant as the pasta tube. The longer it sits and the flavors marinate together the more delicious the dish!
For this recipe please click the following link.
Baked Eggplant Parmesan
#entertainingwithbeth #EggplantParmesan #EasyRecipes
A delicious baked eggplant parmesan recipe that is easier and lighter than traditional fried eggplant parmesan. This makes a wonderful weeknight meal, and leftovers can be turned into sandwiches!
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My favorite OXO Mandoline
Staub 9 x 12 Gratin Dish
Boos Cutting Boards
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BETH'S BAKED EGGPLANT PARMESAN RECIPE
Serves 4-6
*PRINT RECIPE HERE*
INGREDIENTS:
1 eggplant, sliced into 1/8 (.31 cm) rounds
2 Tbsp (15 ml) Olive oil
30 ounces (887 ml) pure tomato sauce/puree
2 cloves garlic, minced
1 tsp (5ml) Italian seasoning
1/2 cup (45g) freshly grated parmesan cheese
16 ounces (453g) of Mozarella cheese
1/3-1/2 cup (75g, plus) freshly grated mozzarella cheese (as desired)
15-20 fresh basil leaves, torn
METHOD:
Pre-heat oven to 450F (225C).
Slice eggplant into thin 1/8 rounds and place on a baking sheet lined with parchment paper. You may need 2-3 trays and bake in batches.
Brush olive oil lightly on the eggplant. Bake for 20 minutes. Set aside.
In a medium-sized saucepot simmer the tomato sauce, and add the garlic, Italian seasoning, and salt and pepper to taste. Simmer for 20 minutes.
Reduce oven to 400F (200C)
To assemble, ladle out 1-2 ladles of tomato sauce in a 9 x 12 gratin dish, add a layer of baked eggplant slices, then some of the grated parmesan on top, then a layer of sliced mozzarella, and torn basil leaves, repeat this process until all the ingredients are used up (3 layers) and then top with the last bit of tomato sauce and the shredded mozzarella cheese. Bake at 400F for 20 minutes, or until hot and bubbly!
For a toasty cheesy topping, pop under the broiler for 1-2 minutes until cheese starts to bubble and turn golden brown.
Serve with these delicious garlic knots.
For leftovers, reheat at 400F until hot and bubbly and serve as sandwiches in a Kaiser roll or a sub roll.
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!