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Eggplant Rollatine al Lorraine Recipe

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This recipe for Eggplant Rollatine al Lorraine, by , is from Cooking With Nanny, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Porcelli

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant peeled and sliced long ways thin
1 1/2 c. italian prepared bread crumbs
3 eggs
2 T milk
1 1/2 c. ricotta cheese
1/2 c shredded mozzarella cheese
1/4 c parmesan cheese
salt & pepper
oil for frying
garlic
onion
1 8oz can tomato sauce
1 12 oz can crushed tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
2 T parmesan cheese

Directions:
Directions:
In a sauce pan brown a small chopped onion [lightly] then ad 1 clove of finely chopped garlic lightly golden. Add tomato sauce, crushed tomatoes and spices. Bring to a soft boil and then simmer for 1 hour.
Eggplant Prep
beat two eggs with the water, dip the eggplant in the egg mixture then into the bread crumbs. Fry eggplant on both sides. Drain on paper towels
stuffing mixture
in a bowl put all 3 cheeses and the egg mix well add a little salt and pepper
spoon about a heaping table spoon on to the eggplant and roll it up. Line a baking dish with some sauce and place the rollatines in the dish. Cover the rollatines with sauce and sprinkle with parmesan cheese. bake in a 350* oven for 25 minutes

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1-1 1/2 hrs
Personal Notes:
Personal Notes:
can be served with a side of pasta

 

 

 

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