Carmela Soprano's Meatless Eggplant Rollatini

Okay... you bought the eggplants, but you don't have any meat in the house.

Not even the fake stuff.

Don't panic.

How about cheese?

Yes, this is for an Italian recipe.

Mozzarella, not American.

In a pinch, the plastic wrapped slices will do.

It's gonna melt, so who's to know?

And some Romano.

That's what Carmela uses.

Hey, if you prefer Parmesan, I won't tell.

Maybe even Meadow prefers Parmesan, too.

No, Paulie won't pay a visit.

Don't even mention Mother's Day to him.

In the Welcome to the Family chapter of Carmela's Entertaining with The Sopranos, Carmela has a recipe for Eggplant Rollatini. 

This must've been another recipe from Carm's early days with Tony.

I mean, no meat.

Not even ground hamburger, 40% fat.

Carmela says this serves eight.

Maybe it was a side dish.

Maybe there was a steak on the table.

She doesn't say.

Suit yourself. 

                             

                           Eggplant Rollatini                       

                

have 2 plarge cookie sheets handy       

grease a 13 x 9 inch baking dish         

preheat oven to 450º  after the eggplant has drained 

YOU'LL BE REDUCING IT TO 350º FOR THE MAIN BAKING     

bake 20 + 25 minutes

Cut into 1/4 inch thick diagonal slices

2 eggplants

Place in layers, sprinkling each layer with salt,

in a colander placed in a pot so the water can drain.

Cover the top layer with a weight. 

Let stand 30 minutes to drain the excess liquid.

Rinse eggplant with cool water.

Pat dry with paper towels.

Brush slices on each side with

olive oil

Place in a single layer on a cookie sheet

Bake 10 minutes, turn slices and

Bake 5 - 10 minutes, until tender.

Remove from oven and reduce heat to 350º. 

====

Spoon into the 13 x 9 inch baking dish

1 Cup tomato sauce

Slice into 1/2 inch sticks

8 ounces mozzarella

Place a stick across the long end of a mozzarella slice

Roll up, place seam side down in baking dish and repeat.

Spoon over the slices

1 Cup tomato sauce

Sprinkle with

1/4 Cup grated Romano 

Bake 25 minutes, until sauce is bubbling.

Serve hot with your favorite pasta.

Would I make Eggplant Rollatini again?

No.

Eggplant Parmigiana is easier.

And Paul likes it better.

My Paul, not Paulie.

Another recipe down.  Twenty-two more to go.