Eggplant Rollatini

Name: Eggplant Rollatini
Ingredients: 4 lg eggs, beaten to blend; 3 1/2 C breadcrumbs; 2 2/3 C grated Parmesan cheese (8 oz); 18 1/4-1/3 inch thick length wise eggplant slices, from 2 medium; 3 C coarsely grated whole-milk mozzarella cheese (12 oz); 1 1/4 C ricotta; 3/4 C basil leaves, chopped; 3 C marinara sauce

8 ingredients

7 steps

Ingredients

4 lg eggs, beaten to blend
3 1/2 C breadcrumbs
2 2/3 C grated Parmesan cheese (8 oz)
18 1/4-1/3 inch thick length wise eggplant slices, from 2 medium
3 C coarsely grated whole-milk mozzarella cheese (12 oz)
1 1/4 C ricotta
3/4 C basil leaves, chopped
3 C marinara sauce

Directions

1

1. Preheat oven to 350. Spray three baking sheets and one 13x9 inch glass baking dish with nonstick spray.
2

2. Place flour in 1 wide shallow bowl, eggs in a second bowl, and breadcrumbs mixed with 1 C Parmesan in another bowl.
3

3. Sprinkle each eggplant slice with salt and pepper. Coat each with flour, then beaten egg, and finally breadcrumb mixture.
4

4. Arrange eggplant slices in single layer on prepared sheets. Bake in batches until coating is golden, turning after 15 min, about 30 min. total. Cool.
5

5. Mix mozzarella, ricotta, basil, and 1 C Parmesan in a medium bowl. Season with salt and pepper. Put about 3 T on each slice, spread evenly.
6

6. Starting at the short end, roll up eggplant slices, enclosing filling. Arrange seam side down in prepared dish. (Can be made 1 day ahead, cover and chill.)
7

7. Preheat oven to 350. Spoon marinara over rolls, sprinkle with remaining 2/3 C Parmesan. Bake uncovered until heated through and mozzarella cheese melts, about 30 min.