Recipes

Eggplant Rollatini

• All purpose flour
• 4
  Large eggs, beaten to blend
• 3 1/2 c.
  Fresh breadcrumbs
• 2 2/3 c.
  Grated Parmesan
• 18 1/4 – 1/3 in. thick lengthwise
  Eggplant slices (2-3 med.)
• 3 c.
  Packed coarsely grated whole-milk mozzarella cheese
• 1 1/4 c.
  Ricotta cheese (preferably whole milk)
• 3/4 c.
  Chopped fresh basil leaves
• 3 c.
  Marinara sauce

Preheat oven to 350°. Spray 3 baking sheets and one 13x9x2 inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs in a second bowl, & breadcrumbs mixed with 1 c. Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then egg, & finally breadcrumb mixture. Arrange slices in single layer on sheets. Bake in batches until golden, turning after 15 mins, about 30 min total. Cool.

Mix mozzarella cheese, ricotta cheese, basil, & 1 c. Parmesan cheese in medium bowl.

Season with salt & pepper. Divide filling among eggplant slices (about 3 T per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down in prepared baking dish. (Can be made 1 day ahead. Cover and chill).

Preheat oven to 350°. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 c. Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 mins.