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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant Rollatine Recipe

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This recipe for Eggplant Rollatine is from Palmieri Family-Tree 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:  
1 lg. Eggplant
6 Eggs (divided use)
1 c. All-purpose Flour
1 (15 oz.) container Ricotta
1 c. Grated Romano or Parmesan
2 tbsp. Parsley (chopped)
2 tbsp. Garlic (chopped)
1 c. Tomato Sauce
1 (4 oz.) pkg. Mozzarella (sliced)
Optional: Proscuitto
Directions:
Directions:
Preheat oven to 350º
Peel eggplant and cut in 1/4" slices (lengthwise)
Beat 3 eggs
Dip eggplant in flour, then egg
Place slices on lightly oiled baking sheet
Bake 15 - 20 minutes or until golden
Combine 3 eggs, ricotta, cheese, parsley and garlic
Optional: lay a slice of prosciutto on cooled eggplant slices
Spread ricotta mixture on cooled eggplant slices; roll up and place in casserole
Cover with sauce and top with mozzarella
Bake 10 - 15 minutes

 

 

 

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