Momma Angelina’s at it again

“Jesus, Mary and Joseph you look like you’ve lost weight. Have you been eating? Holy Mary Mother of God, where did I go wrong? My daughter the waif…“- Momma Angelina (The Case Files of Andie Adams)

Photo by MyManhattanKitchen.com

Momma’s Eggplant Rollatini Recipe:

1 large eggplant

4 tablespoons extra virgin olive oil

1 cup all-purpose flour

1 (12-ounce) container ricotta cheese

4 ounces mozzarella cheese cut into 1/2-inch cubes

2 tablespoons grated Parmesan cheese

1/4 cup fresh basil chopped

Salt and pepper to taste

Cut eggplant lengthwise in slices. Rinse slices & dry with paper towel or napkin.

1. Preheat oven to 350°F

2. Heat olive oil in a non-stick skillet. Season eggplant with salt & pepper & dip in flour. Saute till golden brown & drain excess olive oil on paper towels.

3. In a bowl, mix together the basil, ricotta & mozzarella. Season with a pinch of salt & pepper.

4. Place several tablespoons of filling on one end of the eggplant slices then roll up & secure with toothpicks (or shish kabab sticks).

5. In a lightly greased casserole type dish, spread a 1/4 cup of marinara sauce. (recipe for marinara sauce below)

6. Place rollatini in dish & cover with remaining sauce. Bake for about 40 minutes.

Photo by Kerri Maniscalco

Momma’s Marinara Sauce Recipe:

1 can of whole tomatoes ( I like to use the blue can of Tuttorosso whole peeled tomatoes, but that’s just my preference.)

1 Tablespoon of dried basil

2 Cloves of fresh garlic (minced)

(For a zestier sauce add a pinch of dried oregano.)

First run tomatoes and garlic through a food processor. Add tomatoes, garlic and herbs to a saucepan. Bring sauce to a boil and then turn stovetop down and let simmer on low heat for about an hour and a half. Stirring occasionally.

Photo by Kerri Maniscalco

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