Eggplant Rollatini

13 ingredients
1 steps

Ingredients

  • cooking spray
  • 2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise (should yield about seven or eight good slices each)
  • 5 eggs
  • 2 -3 cups seasoned bread crumbs
  • 16 ounces part-skim ricotta cheese
  • 1/2 cup crumbled feta cheese
  • 3/4 cup grated parmesan cheese
  • 1 lb shredded mozzarella cheese
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • salt and pepper
  • 26 ounces marinara sauce

Directions

  1. 1
    ["Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.", "Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.", "Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.", "Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.", "Lightly coat a 9x13\" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.""

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