Eggplant Rollatini With Anchovy Breadcrumbs Recipes

SPICY LOBSTER WITH FETTUCCINE AND ANCHOVY BREADCRUMBS

Steps:

• For the fettuccine: Add the flour and a big pinch of salt to a food processor; pulse to combine. Whisk the eggs and egg yolk in a bowl. With the machine running, drizzle in the egg mixture until the dough is just about cohesive. Transfer the dough to a lightly floured board and knead until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Set up an electric or hand-cranked pasta machine with the rolling attachment set to the widest setting. Cut the dough into quarters. Dust 1 piece lightly with flour and press or pound it into a thick, flat oval. Pass it through the roller 2 or 3 times. Fold it in thirds, like a letter, and roll it through again, flouring if necessary. Turn the roller to the next setting, and repeat the rolling and folding. After that, simply run the dough through on increasingly thinner settings until you reach the second thinnest setting, flouring as needed. If the piece of dough gets too long to work with comfortably, cut it in half. The final piece should be about 12 inches long. Cover the dough with plastic wrap or a clean towel, and repeat with the remaining dough.
• Line a baking sheet with parchment paper. Using the pasta machine's fettuccine cutting attachment, cut a sheet of pasta. Swirl the noodles into a nest on the baking sheet. Repeat with the remaining sheets of dough.
• For the spicy lobster sauce: Prepare an ice bath large enough to hold the lobster. Bring a large pot of salted water to a boil. Kill the lobster by plunging a knife between the lobster's eyes and cutting down through the head. Put the lobster in the boiling water and cook until three-quarters done, about 8 minutes for a 2-pound lobster, and up to 12 minutes for a 3-pound lobster. Using tongs, transfer the lobster to the ice bath. Reserve at least 2 cups of the lobster cooking water. When cool enough to handle, shell the lobster and cut the meat into big chunks. Set aside.
• Heat the canola oil in a large high-sided saute pan over high heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chile flakes; cook for 1 minute. Add the wine and a cup of the lobster cooking water; cook until reduced by half. Add the tomatoes and bring to boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes are soft and the liquid is reduced, about 20 minutes. Mash the tomatoes using a potato masher. Continue cooking until the mixture thickens to a sauce consistency, about 15 minutes. Stir in the parsley, oregano and lemon zest. Taste and season with salt and pepper.
• For the anchovy breadcrumbs: While the sauce cooks, heat the olive oil in nonstick saute pan over medium heat until it shimmers. Add the garlic and anchovies; cook for 1 minute. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 3 minutes. Fold in the parsley and lemon zest, and season with salt and pepper.
• To cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes. Drain.
• To finish the dish: While the pasta cooks, stir the lobster into the sauce and cook for 2 to 3 minutes. Add the pasta to the sauce and toss, adding some more of the lobster cooking water to flavor and thin the sauce slightly if desired. Transfer to a large shallow bowl, top with the breadcrumbs. Serve immediately.

EGGPLANT ROLLATINI

Steps:

• Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes., Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant., In a large bowl, combine filling ingredients; set aside., Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture., In an electric skillet or deep skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels., Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

EGGPLANT ROLLATINI

Steps:

• Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
• Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
• While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.

BREADED EGGPLANT ROLLATINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
• Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
• Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
• Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
• Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
• Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
• Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
• Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
• Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
• Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

EGGPLANT ROLLATINI

Steps:

• Heat oven to 350ºF.
• Cut thin slice off opposite long sides of each eggplant; discard. Cut each eggplant into 6 lengthwise slices; place in microwaveable bowl. Microwave on HIGH 5 to 6 min. or until eggplant is very tender; place in colander. Drain well. Place in single layer on clean kitchen towel; cover with second towel. Press gently to remove excess moisture from eggplant.
• Mix cottage cheese, 1-1/2 cups mozzarella, bread crumbs, Parmesan and basil until blended. Spoon about 1/3 cup cheese mixture onto each eggplant slice; roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch pan sprayed with cooking spray; cover with pasta sauce and remaining mozzarella.
• Bake 30 to 35 min. or until hot and bubbly. Let stand 5 min. before serving.

HOW TO MAKE EGGPLANT ROLLATINI

Steps:

• Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.
• Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
• Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
• Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
• In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
• Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
• Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES

Steps:

• Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
• Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
• Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
• Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
• Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.

EGGPLANT ROLLATINI WITH ANCHOVY BREADCRUMBS

Steps:

• Preheat the oven to 400˚ F.
• Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375˚ F.
• Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the chile paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
• Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
• Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
• Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired.
• Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more.
• Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired.
• Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using.