Eggplant Rollatini

Name: Eggplant Rollatini
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 large eggplants; 1 quart ricotta cheese; 1/2 lb mozzarella cheese; 1 cup grated parmesan cheese; 1 egg; 1 tbsp Fresh chopped parsley; 1 pints marinara sauce; 1 for frying the eggplant; 3 eggs; 1 quart seasoned bread crumbs; 2 cup frying oil (canola or whatever you like)

WeekendWarriors @cook_3012936

As a healthier version you can bake the eggplants & use low fat ricotta & mozzarella.

WeekendWarriors @cook_3012936

As a healthier version you can bake the eggplants & use low fat ricotta & mozzarella.

Saved

Ingredients

1 hour

4 servings

2 largeeggplants
1 quartricotta cheese
1/2 lbmozzarella cheese
1 cupgrated parmesan cheese
1egg
1 tbspFresh chopped parsley
1 pintsmarinara sauce
1for frying the eggplant
3eggs
1 quartseasoned bread crumbs
2 cupfrying oil (canola or whatever you like)

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Steps

1 hour

1

Peel the skin off the eggplant & slice thin long way of the egglant
2

Put oil in pan & bring to 350°
3

Scramble 3 eggs in dish big enough to fit eggplant slices
4

Put breadcrumbs in dish of the same size
5

Coat eggplant slices in eggs, then breadcrumbs & fry on both side until golden brown.
6

Put all other ingredients in a bowl (except marinara sauce) & mix.
7

In baking tray ladle scoop of marinara sauce & spread evenly.
8

Take large scoop of cheese mix & put in the middle of the fried eggplant slice & fold over ends & put in the baking tray folded slice down.
9

Fill up tray with rolls & ladle some sauce on with some shredded mozzarella & parmesan on top.
10

Bake in 450° preheated oven until browned. Remove from oven & let settle. Then serve & enjoy.