"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Eggplant Rolatini Recipe

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This recipe for Eggplant Rolatini, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Ianzito
Added: Wednesday, July 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 med. sized eggplants,thinly sliced
1 c. bread crumbs
1/2 c. parmesan cheese, grated
2 c. shredded mozzarella
1 T. basil, chopped finely
plain tomato sauce

Directions:
Directions:
Heat olive oil in a heavy skillet using high heat. Saute eggplant slices until slightly browned and drain on paper towels. Change the oil and add bread crumbs. Stir the crumbs around well until they turn a light golden brown...don't let them burn.
Remove from the heat and add the parmesan, mozzarella, basil and salt and pepper to taste. Put a teaspoon of sauce on each open slice then top with a little of the crumb mixture. Roll up the slices and secure with string or toothpicks.

In a 9x13 baking dish, lay a thin layer of sauce. Place the eggplant rolls seam side down. Sprinkle the remaining crumbs and remaining parmesan mixture with basil over the rolls and drizzle all over with olive oil.

Bake in 350 oven for 15-20 minutes or until lightly browned. I always top with additional sauce before serving.

Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
Not as heavy as parmagian.

 

 

 

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