Rollatini are a fantastic dish to make when you're having guests over for dinner or even on a day when you have limited time but still want a hearty delicious meal. Rollatini looks very impressive and fancy, but it is very easy to make! If you don't like veal, you can use thinly pounded chicken cutlets instead! I often will make Rollatini with fish like flounder too but will stuff it with grilled zucchini, caramelized onion and tomato with no cheese for a lighter meal. I serve my Veal Rollatini with tomato sauce for some moisture but you can eat it with Basil Pesto instead, a Marsala wine sauce or a Balamic reduction.
- 1 Medium Eggplant Peeled and Sliced into very thin rounds
- 3 ounces Goat Cheese (You can also use shredded mozzarella)
- Extra Virgin Olive Oil
- Lemon Juice
- 1 Medium Tomato Sliced very Thin
- 2 Large Veal Cutlets Pounded Very Thin
- Balsamic Vinegar
- 1 Egg
- Seasoned Bread Crumbs
- Fresh Basil Leaves
- Salt and Pepper
- Canola/Vegetable Oil
- Tomato Sauce or Basil Pesto to top the Rollatini
- Preheat the oven to 375F.
- Toss the sliced eggplant with extra virgin olive oil, salt and pepper. On a barbeque grill, grill pan or george forman style grill or panini press, grill the eggplant on both sides until it has nice grill marks and is very soft and tender. Set aside
- Next assemble the Rollatini by spreading about 1-1.5 ounces of goat cheese on one side of each veal cutlet.
- Next place slices of eggplant on top of the goat cheese (enough to cover most of the veal cutlet. Then drizzle the eggplant with some Balsamic Vinegar and a pinch of salt and pepper.
- Next place about two very thin slices of tomato on top of the goat cheese. Squeeze a few drops of lemon on the tomatoes and sprinkle them with a little salt and pepper. It is important to season each ingredient so you have flavor throughout.
- Place 2 basil leaves on top of the tomatoes.
- Gently and tightly roll up the stuffed veal. Use some of the goat cheese to glue the seam closed or secure with a tooth pick. Sprinkle the outside of the rollatini with salt and pepper.
- Beat the egg in a bowl and then carefully dip the rollatini in the egg and then the seasoned bread crumbs to coat it.
- Pour enough vegetable oil in a frying pan to coat the bottom in a thin layer. Heat the oil on medium heat. Once the oil is hot, place the rollatini in the pan seam side down. Once the rolaltini is golden brown, flip it onto the other side and brown it on the other side.
- Remove the rollatini from the pan with a spatula and place it on a baking sheet seam side down. Place in the oven for a few minutes or until the meat is fully cooked and the rollatini is hot throughout. While the rollatini is in the oven, heat the tomato sauce on the stove.
- Plate the rollatini and spoon some tomato sauce over the top and sprinkle with some chopped basil. If you do not want tomato sauce, you can drizzle some basil pesto over the top instead!