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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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STUFFED EGGPLANT ROLL-A-TINI’S

From: Folino’s Restaurant Chef Anthony Folino
Primary category: Steel City Chefs

INGREDIENTS:

One firm eggplant (longer in shape)
3 Cups fine plain breadcrumbs
2 Cups cream
3 Cups flour
2 pounds Labriolla’s loose mild sausage
2 pounds ground beef
1 Medium Spanish onion, chopped
2 tablespoons minced garlic
Salt & Pepper
Olive oil
32 ounces ricotta cheese
8 ounces shredded mozzarella/provolone mixture
1/8 cup asiago cheese
1/8 cup shaved pecorino Romano
1/2 gallon Folino’s marinara sauce
2 pounds cavatappi pasta cooked per pkg. instructions.
DIRECTIONS:
Slice eggplant long wise on mandoline then heat olive oil in frying pan or heat fryer. Flour, dip in Cream, then bread the eggplant slices. Fry until golden brown and lay flat on a sheet pan to cool down.
Prepare stuffing for eggplant by sautéing onions, minced garlic, sausage and ground beef until brown. Drain the mixture and place in bowl, cool down then add the mozzarella cheese mixture and ricotta with the meat mixture. Spoon some of the stuffing flat on each eggplant then roll.
Spread marinara sauce evenly on the bottom of a 4” deep chafer pan or glass casserole and bake. Place rolled eggplant over sauce and cover with remaining sauce, then bake in a 375 degree oven for 40 minutes. When ready to serve sprinkle asiago cheese over rollatini’s.
Serve along side cavatappi pasta in your choice of sauce and sprinkle with the shaved Romano cheese.

ingredients(s): Asiago cheese, eggplant, Mozzarella cheese, ricotta cheese, sausage,

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