Our order last week included, for the first time the Eggplant Rollatini. I liked the photo on the New York Steak and Seafood Company product menu, showing this dish with the Italian meatballs. I think that makes a lot of sense. We always have these Italian meatballs in our garage freezers. For the Eggplant, they recommend 30-minutes in a preheated 400F oven. They also recommend basing the bottom of the cooking dish with a sauce, and then covering the top of the Eggplant with sauce.
Since we are Arizonans in the White Mountains of Arizona, we love Pico de Gallo, so for our initial experiment with Eggplant Rollatini, we baked as recommended, but without the sauce. When finished, we dressed the eggplant with a mild Pico De Gallo. It paired wonderfully with the Italian Ricotta cheese filling! When my wife finished hers, she said “WOW, this is really good.” I agree.
Great buy, flavor and taste. Highly recommend
Very flavorful. We Always eat them with homemade sauce and spaghetti. Simply the best.
The eggplant rollatini is a perfect accompaniment to whatever main dish you are preparing. Just pop them in the oven at 375' and let the eggplant and mozzarella cheese do their thing. Not only delicious to look at but delicious to taste.