Eggplant Rollatini

Name: Eggplant Rollatini
Ingredients: Nonstick olive oil spray; All purpose flour; 4 large eggs, beaten to blend; 3 1/2 cups fresh breadcrumbs made from crustless French bread; 2 2/3 cups grated Parmesan cheese (about 8 ounces); 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium); 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces); 1 1/4 cups ricotta cheese (preferably whole-milk); 3/4 cup chopped fresh basil leaves; 3 cups purchased marinara sauce

10 ingredients

18 steps

Ingredients

Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 2/3 cups grated Parmesan cheese (about 8 ounces)
18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
1 1/4 cups ricotta cheese (preferably whole-milk)
3/4 cup chopped fresh basil leaves
3 cups purchased marinara sauce

Directions

1

Preheat oven to 350F.
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 350F.
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.