Breaded Eggplant Rollatini

$24.99

Ricotta, Spinach, and Mushroom Stuffed Breaded Eggplant Rollatini, Homemade Marinara, Sauteed Spinach, Balsamic Reduction.

This dinner is ready in less than fifteen minutes.

Ingredients Serves Two:
Breaded Eggplant Rollatini, sautéed Spinach, homemade marinara sauce, aged balsamic reduction.

We will select a great Left Bank Bordeaux or Cabernet.

Fresh market greens, vegetable, chefs dressings.

One serving of chefs dessert.

If this is a gift you are sending to someone special, we will package the shipment in our gift box along with a card with your note.

Total QTY *

Description

Ricotta, Spinach, and Mushroom Stuffed Breaded Eggplant Rollatini, Homemade Marinara, Sauteed Spinach, Balsamic Reduction

This dinner is ready in less than fifteen minutes.

How To Prepare.

  1. Preheat oven to 400 degrees.
  2. Place the rollatini onto a baking sheet tray and bake in preheated oven for 10 minutes.
  3. While the rollatini is baking, place a saute pan on a stove-top burner set to med/high heat. Add the marinara to the pan and bring to a light simmer. Then set aside for plating.
  4. Place a second saute pan on a stove top burners and set to med/high heat. Add the pre-sauteed spinach to this burner and cook for 3 to 4 minutes, or until completely heated through. When the spinach has reached your desired temperature, set aside for plating.

DESIGN YOUR PLATE

  1. Take your 4oz ladle and pour the marinara into the center of your pate, then moving in a circular motion, spread the sauce all the way to the lip of the plate.
  2. Place the sauteed spinach in the center of the plate, then top with the eggplant rollatini.
  3. To complete the plate, drizzle around with the balsamic reduction.

Plate and serve.

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