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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Eggplant Rollatini Recipe

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This recipe for Eggplant Rollatini is from The Serco Employee Cookbook 2020, 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 large eggplant-peeled and sliced lengthwise into 1/4 inch slices
1/4 tsp salt
2 large eggs
1 1/2 cups Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Olive oil
15 ounce container ricotta cheese
1 cup finely shredded mozzarella cheese
2 Tbsp. fresh parsley
1 Tbsp fresh basil
3 cups marinara sauce
Directions:
Directions:
In a large pie plate, beat the eggs and half the salt.
In another large pie plate, combine the breadcrumbs and half the grated Parmesan cheese.
Dip each eggplant slice in egg, then coat each slice in bread crumbs.
Fry slices on both sides in olive oil until golden brown. Fry in batches to avoid crowding, and drain on paper towels until all slices have been fried.

Pre-heat oven to 350 degrees

Prepare a 9 X 13 glass baking dish by coating the bottom with a thin layer of marinara sauce.

In a medium bowl, combine the remaining Parmesan cheese, ricotta and half of the mozzarella, basil, half of the parsley, and the remaining salt.

Spread a layer of the ricotta/mozzarella mixture on each slice of the fried eggplant and roll up. Place seam side down in the baking dish. Top with the remaining marinara sauce
.
Place in 350 degree oven and bake 30 minutes . Remove from oven, spread remaining mozzarella on top and return to oven for another 10 minutes.

Remove from oven and sprinkle with remaining parsley. Let sit for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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