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Eggplannt Rollotini Recipe

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This recipe for Eggplannt Rollotini is from The Iacobucci Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
large eggplant
4 tablespoons extra virgin olive oil
salt and pepper to taste
1 cup all-purpose flour
ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh parsley chopped
basil
marinara sauce
Directions:
Directions:
Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel. Preheat oven to 375°.

Heat olive oil in a non-stick skillet. Season eggplant and dip in flour and egg. Saute till golden brown and drain on paper towels.

In a bowl, mix together the ricotta, mozzarella, and parsley. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks.

In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Top with cheese and basil. Cover and bake for about 20-25 minutes.

 

 

 

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