If you’re a fan of Bluegrass you’ve probably heard of a mandolin but the mandolin I’m talking about doesn’t make sweet music. A great kitchen tool is also called a mandolin and basically it’s a...

vegetable slicer. You might even have one but didn’t know what it was called. There are of course different variations to this tool and some of the higher end models can slice, julienne, and waffle. And if you act now, I’ll throw in the chop-o-matic (Sorry about that I felt like a pitchman in an infomercial). I use the mandolin mainly for vegetables like slicing cucumbers or to make eggplant rolletini (I’ll give you that recipe and the end). Like I said there are different models and they can range in price from $20 to $150, it all depends on what you need it for. 

Mandolin

Rock it out
Chef Riggio

Eggplant Rolletini
1 eggplant sliced thin on the mandolin about 2 inches wide
3 beaten eggs
3 cups Italian bread crumbs
1 cup all purpose flour       
Vegetable oil
Marinara or any Red sauce
Shredded Mozzarella
Filling
3 cups Ricotta cheese
2 cups shredded Mozzarella cheese
¼ cup Parmesan cheese
Roasted garlic to taste
Salt and pepper to taste
Parsley for color

This recipe is time consuming but worth the work. First take the eggplant and peel it also chopping off the ends. Lay the eggplant on the mandolin so that it is on its side, and push over the blade to get the right thickness (it should be flexible but not paper thin). Slice one side then role over to keep slicing 2 inch wide sections. Next get three bowls and put the flour in one then the egg in the second and finally then bread crumb in the last bowl.  Use the dry-wet-dry method by lightly dusting the eggplant with the flour then dip in the egg and drip off excess then finally the bread crumb. Then fry off till they are golden brown. 
For the filling just add all the ingredients to a bowl and mix. Some people rarely season this mix, don’t be lazy, season it so that it has flavor. 
Now you can either spoon the mix onto the fried eggplant or use a pastry bag to pipe it on. Once there is mix on the eggplant roll it up. Then get a baking dish spread some of the marinara over the bottom and lay in eggplant. Cook on 350 degrees for approx.  45-60 minutes. When it is just about done add some sauce on top then more mozzarella throw it back in and let it melt. Eat!