Eggplant Rollatini
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
62
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2.666667 cups
Grated Parmesan Cheese (about 8 ounces)3 cups
Marinara Sauce (purchased)Directions:
1
Preheat oven to 350°F
2
Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray
3
Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another
4
Sprinkle each eggplant slice with salt and pepper
5
Coat each slice with flour, then beaten egg, and finally breadcrumb mixture
6
Arrange eggplant slices in single layer on prepared sheets
7
Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total
8
Cool on sheets
9
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl
10
Season filling with salt and pepper
11
Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly
12
Starting at 1 short end, roll up eggplant slices, enclosing filling
13
Arrange rolls, seam side down, in prepared baking dish
14
(Can be made 1 day ahead
15
Cover and chill
16
) Preheat oven to 350°F
17
Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese
18
Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes
19
Preheat oven to 350°F
20
Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray
21
Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another
22
Sprinkle each eggplant slice with salt and pepper
23
Coat each slice with flour, then beaten egg, and finally breadcrumb mixture
24
Arrange eggplant slices in single layer on prepared sheets
25
Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total
26
Cool on sheets
27
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl
28
Season filling with salt and pepper
29
Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly
30
Starting at 1 short end, roll up eggplant slices, enclosing filling
31
Arrange rolls, seam side down, in prepared baking dish
32
(Can be made 1 day ahead
33
Cover and chill
34
) Preheat oven to 350°F
35
Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese
36
Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes