Eggplant Rollatini

Name: Eggplant Rollatini
Cuisine: American
Ingredients: 1 eggplant, peeled and cut long ways; 2-3 cups breadcrumbs; 3 eggs, beaten; 1 cup grated Parmesan cheese; 15 oz container of ricotta cheese; 3 cloves garlic, chopped; 1 lb mozzarella- slice about 2/3s and grate the rest so it’s shredded in pieces (about 2 tbsp of shredded cheese); 2 cups tomato sauce; Frying oil, enough to cover about 1 inch of your pan; Dried parsley; Salt, pepper; Dried basil; Toothpicks

Shari @shariboberry

Middletown, Orange County, New York

This is the extra cheese version of eggplant Parmesan.

Shari @shariboberry

Middletown, Orange County, New York

This is the extra cheese version of eggplant Parmesan.

Saved

Ingredients

1eggplant, peeled and cut long ways
2-3 cupsbreadcrumbs
3eggs, beaten
1 cupgrated Parmesan cheese
15 ozcontainer of ricotta cheese
3 clovesgarlic, chopped
1 lbmozzarella- slice about 2/3s and grate the rest so it’s shredded in pieces (about 2 tbsp of shredded cheese)
2 cupstomato sauce
Frying oil, enough to cover about 1 inch of your pan
Dried parsley
Salt, pepper
Dried basil
Toothpicks

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Steps

1

Preheat oven to 350.
2

Season eggs with salt and pepper. Mix breadcrumbs and Parmesan cheese.
3

Dredge eggplant in egg, then breadcrumb mixture.
4

Fry til golden brown
5

In the meantime mix ricotta with the shredded mozzarella, chopped garlic, salt, pepper, parsley and basil.
6

Scoop spoonfuls of ricotta mixture into the middle of the eggplant.
7

Roll up and secure with toothpicks.
8

Place rolled up eggplant in baking dish. Once its placed remove the toothpicks.
9

Spread sauce evenly and top with the sliced mozzarella.
10

Bake for 30 minutes or til cheese is golden bubbly.
11

Serve with garlic bread or pasta.