- Prep Time (Mins)
- 30 mins.
- Total Time (Mins)
- 60 mins.
- 2 Tablespoons of Dragone Ricotta Cheese (Whole Milk)
- Marinara Sauce store bought or your own
- ¼ cup Dragone Mozzarella Cheese shredded
- 1/2 cup Pecorino Romano Cheese
- 2 -Eggplant slices pan fried
- 2 Eggs
- Whole Milk
- Pecorino Romano Cheese
2 Eggplant slices pan fried. Cut eggplant the long way about ¼ inch thick (2 slices for base recipe). Egg wash: Mix 2 eggs, a pinch of pepper, ¼ cup whole milk, ¼ cup Pecorino Cheese
Dredge the eggplant in flour then in the egg wash. Add coated eggplant to a hot sauté pan with cooking oil and fry both sides to golden brown. Set eggplant aside to cool.
Pre-Heat Oven to 400.
Lay the two slices of eggplant flat and add a tablespoon of Dragone Ricotta Cheese. Roll up the eggplant. Coat the bottom of a pan with Marinara sauce. Place the 2 rolled up eggplant slices filled with Dragone Ricotta in the pan. Cover the two pieces with additional Marinara sauce.
Add a dusting of Pecorino Romano Cheese.
Top with shredded Dragone Mozzarella Cheese.
Bake in oven at 400 for 15 min.
Plate the eggplant and add pan drippings on top.
Cooking tip: This base recipe is for 2 pieces. Its easy to make a whole pan of the Eggplant Braciolettini and hold. Then just put in the oven before its needed.