It was February 21, 1999. My husband and I, with our son Max, were invited to dinner at my in-law’s house. I was 9 months pregnant and was expecting to deliver that week. I was so excited for this dinner because my mother in law was making eggplant rollatini.
Her eggplant rollatini is so amazing! I just love the texture of this dish.
My mother in law makes her own sauce and let’s it simmer for hours! The eggplant was so thinly sliced and breaded- – wrapped into a spoonful of seasoned ricotta cheese. The whole production of it is quite simple. It’s so satisfying! I must have had 2-3 servings of it.
Funny because whenever I’m pregnant, I make that excuse of —- “Well, I’m eating for 2 ✌🏻, so I need to eat more!” Lol 😆
And I get away with it!
So after dinner was over, we went back home. I was so stuffed! I remember tossing and turning in bed, and just around 2:30 am, I started feeling contractions. They were not close apart so I wasn’t nervous —yet.
I took a shower, got dressed and watched my husband run around the house getting ready for the baby to arrive. Lol, he was nervous and excited!
When the contractions were coming in frequently and more intense, I said….
“It’s time Honey!” My husband and I went back to my in-laws to drop off our son Max, so they could watch him, (Max was only 6 years old) …and off we went to the hospital.
Thank God we live just 20 minutes away from my
In-law’s, and the hospital was 10 minutes from their house.
I’ll never forget eating this amazing dish that night. It has become an inside joke around our family—- saying that it was my mother-in-law’s rollatini that got the baby going.
We welcomed Trevor John Spitaletta, February 22, 1999. Trevor is now 21, and he loves this dish!
Do you have a story behind a favorite recipe you make?
Here is my simple recipe that my family enjoys eating.
My Easy Simple Eggplant Rollatini
- 2 Eggplant sliced thinly lengthwise
- 2 Cups Seasoned Breadcrumbs
- 2 Eggs beaten
- Cooking Oil
- 1 Jar Marinara Sauce (I love Victoria Brand)
- 2 cups Shredded Mozzarella Cheese
- 16 ounce Ricotta Cheese
- 1 Egg
- 1 tsp Dried Parsley
- Put oil in a frying pan on medium heat.
- Wash and slice the eggplants. (no need to peel)
- Dip in the egg wash then the bread crumbs and fry a few pieces at a time.
- Arrange them on a foil sheet to get them all ready for the ricotta filling.
- Open a container of ricotta. Crack open an egg and stir it - in with a fork. Add parsley and stir some more.
- Preheat the oven to 375 degrees F (190 degrees C).
- Take 1 breaded sliced eggplant and put 1 spoonful of the ricotta mixture in the middle of the strip and fold both sides. Creating like a pillow cushion. Arrange them on a 9x9 baking pan. (Pour a little marinara sauce on the bottom of the pan before putting the rollatini in it).
- When all done, pour the rest of the marinara sauce. Covering it all and then top with the shredded mozzarella cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil doesn’t touch the cheese.
- Bake in a preheated oven for 25 minutes.
- Cool for 10 minutes before serving. Enjoy 😉