Egg Plant Rolotini - super easy, super tasty
Made this tonight after trying for about three weeks. Events kept coming up, didn't have the time,,,, yada yada yada. This is my favorite dish at a local restaurant, and I wanted to try and reproduce it. It is very simple in theory, but a little more complicated in practice. I don't often fry things, so I am not so good at oil temps and breading per se. That said, this is pretty much a fool proof recipe. I used a mandolin to slice the egg plant, though I suppose it is possible to do with a good knife and a steady hand ( I have plenty of the first, and none of the second....lol) So, here it goes: (Please keep in mind ALL measurements are approximate - season to taste) Pre heat oven to 375 Combine 2/3 cup seasoned panko bread crumbs with: 1/2 tsp garlic powder 1/2 tsp each salt pepper 1/8 tsp cayenne 1/4 cup parm cheese beat 2 eggs, put on a flat plate put about 1/3 cup flour on a flat plate. One eggplant Slice eggplant on mandolin to about a little less than 1/4 inch thi