Eggplant rollantini recipe How to prepare
Eggplant rollantini recipe Ingredients
• cooking spray
• 2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise
(should yield about seven or eight good slices each)
• 5 eggs
• 2-3 cups seasoned bread crumbs
• 16 ounces part-skim ricotta cheese
• 1/2 cup crumbled feta cheese
• 3/4 cup grated parmesan cheese
• 1 lb shredded mozzarella cheese
• 3 garlic cloves, minced
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• salt and pepper
• 26 ounces marinara sauce
1. Preheat oven to 375 degrees. Spray two large baking sheets with
cooking spray; set aside.
2. Beat three eggs in pie plate or other similar container. Sprinkle
bread crumbs in another pie plate. In assembly-line fashion, dip an
eggplant slice in the egg on both sides, then press into bread crumbs
on both sides, then place on cookie sheet, until all eggplant slices
have been used.
3. Lightly coat tops of eggplant with more cooking spray, and bake
at 375 for approximately 15 minutes or until tender--but not thoroughly
cooked. (You may flip the pieces over halfway through cooking, as
well as rotate the pans in the oven, but it's not completely necessary.)
When done cooking, set aside to cool.
4. Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella,
remaining two eggs (beaten), garlic, basil, parsley. Add salt and
pepper to taste.
5. Lightly coat a 9x13" baking pan with cooking spray. Spoon
about 1 cup (or a little more) of sauce onto bottom of dish.
6. Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling
onto the wide end of each piece of eggplant. Then, roll up each piece
and place seam side down into the baking dish. Continue until dish
is about full. (I can usually fit about 14 rolls in mine.).
7. Top rolls with the rest of the tomato sauce, mozzarella and Parmesan.
Spray foil lightly with cooking spray (keeps cheese from sticking),
and cover dish spray side down.
8. Bake for 30 minutes, then uncover and bake another 15 minutes or
so until the tomato sauce is bubbling and the filling is hot. Let
rest about 10 minutes before serving.
Your Eggplant rollantini recipe is ready now
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