Eggplant Rollatini
This is the extra cheese version of eggplant Parmesan.
EGGPLANT ROLLATINI RECIPE by COOKING WITH SHEREEN
Ingredients
- 1 eggplant, peeled and cut long ways
- 2-3 cups breadcrumbs
- 3 eggs, beaten
- 1 cup grated Parmesan cheese
- 15 oz container of ricotta cheese
- 3 cloves garlic, chopped
- 1 lb mozzarella- slice about 2/3s and grate the rest so it’s shredded in pieces (about 2 tbsp of shredded cheese)
- 2 cups tomato sauce
- Frying oil, enough to cover about 1 inch of your pan
- Dried parsley
- Salt, pepper
- Dried basil
- Toothpicks
Steps / How to Make
Preheat oven to 350.
Season eggs with salt and pepper. Mix breadcrumbs and Parmesan cheese.
Dredge eggplant in egg, then breadcrumb mixture.
Fry til golden brown
In the meantime mix ricotta with the shredded mozzarella, chopped garlic, salt, pepper, parsley and basil.
Scoop spoonfuls of ricotta mixture into the middle of the eggplant.
Roll up and secure with toothpicks.
Place rolled up eggplant in baking dish. Once its placed remove the toothpicks.
Spread sauce evenly and top with the sliced mozzarella.
Bake for 30 minutes or til cheese is golden bubbly.
Serve with garlic bread or pasta.
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