"The belly rules the mind."--Spanish Proverb

Eggplant Rollatini Recipe

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This recipe for Eggplant Rollatini, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cesira Gioiella
Added: Saturday, June 24, 2006



1 large firm eggplant, peeled and sliced horizontally into 1/4" pieces
2 eggs, beaten, put into pie plate
1-1/2 to 2 cups flavored bread crumbs, pour into pie plate
1 - 16 oz. container of Ricotta Cheese
1 egg
Romano or parmesan cheese, about 2 tablespoons
salt and pepper
Olive oil, for frying
Spaghetti Sauce, before you add meat

1. In a small bowl add ricotta cheese, egg, parmesan cheese together and refrigerate.
2. Dip the sliced eggplant into beaten eggs and then dip into bread crumbs.
3. Heat 1/2"olive oil in large frying pan and when hot enough, add slices of breaded eggplant and cook on both sides.
4. Drain onto paper towels.

Assemble rollatinis as follows:

1. Use about 1 T. for ricotta cheese per slice and spread along slice and roll eggplant. Set aside rolled eggplant.

2. In 9x13 pan, pour about 1/2 cup of spaghetti sauce on the bottom and spread to cover.

3. Put in the rollatini and pour about another cup or so over rollatini.

4. Sprinkle with either parmesan cheese /and or mozarella cheese.

5. Bake covered with aluminum foil and bake for 20 minutes at 350.

6. Remove foil and cook for 10 minutes

Number Of Servings:
Number Of Servings:




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