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Eggplant Rolitini Recipe

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

Contributor:  
Contributor:  
Mom Russomano
Added: Monday, October 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
3 lbs ricotta cheese
1 cup mozzarella part skim shredded
romano cheese
5 large eggs
2 tsp dried parsley
1 cup all purpose flour
3 tbsp vegetable oil

Directions:
Directions:
Preheat oven at 350 degrees.

Remove skin from eggplant using a potato peeler. Cut eggplant in half lengthwise so you have less seeds. Slice eggplant into pieces and lightly cover with flour on both sides. Place beaten eggs in a bowl and dip egglpant gently. Fry eggplant in oil and drain on papertowels on plate. Using a square pan-cover the bottom of pan with marinara sauce.

Mix ricotta cheese, mozz cheese, grated cheese, parsely and two eggs. Place tablespoon of mixture in eggplant and roll. Place in pan with the open end facing downward. Cover rolls with marinara sauce. Sprinkle grated cheese over top.

Bake for approximately 20 minutes

Preparation Time:
Preparation Time:
40 minutes

 

 

 

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