Eggplant Roulade

Eggplant Roulade

Dish Name : Eggplant Roulade

Yield: 24 portions

Butter - 23 oz.
Onion, diced - 9 oz.
Mushrooms, sliced - 1 lb.
Garlic, minced - 1/2 tsp.
Ricotta cheese - 1 1/2 qt.
Mozzarella cheese - shredded, divided, use 1 lb.
Parmesan cheese - 1 1/2 oz.
Eggs, liquid - 1/2 cup
Spinach, chopped - 1 1/4 oz.
Basil, chopped - 1 tsp.
Oregano - to taste
Nutmeg - to taste
Salt - to taste
Pepper - to taste
Eggplant, peeled, thinly sliced - 6
Oil - as needed
Tomato sauce - 1/2 gal.
Parsley, chopped - 7 Tbsp.

Method:

  1. Heat butter and sauté onions, mushrooms and garlic, 5 minutes. Combine with ricotta cheese, half of mozzarella cheese, Parmesan, eggs, spinach, basil, oregano, nutmeg, salt and pepper; set aside.

  2. Place eggplant slices on baking sheets lightly brushed with oil and roast in preheated 350F oven until slightly tender.

  3. Spread 3 Tbsp. of cheese mixture on eggplant and roll. Spread 3 cups tomato sauce in hotel pan. Place eggplant rolls in pan, top with 3 cups sauce and sprinkle with remaining cheese. Bake in preheated 350F oven 20 minutes. Garnish with parsley