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Eggplant Rollatini
Eggplant Rollatini cooked on the Incredigrill. Slice eggplant into 1/4" slices. Marinate in buttermilk for 30 minutes. Dredge in Flour. Add 2 cups of cooking oil in central bowl of Sloped Griddle. Cook each eggplant slice until just starting to brown. Finish cooking on sloped sides of Sloped Griddle letting excess oil drain back into the central bowl.

1 Eggplant
1 cup Buttermilk
2 cups Flour
Teaspoon Oregano
Teaspoon Garlic Powder
2 cups Cooking Oil
Patent Pending