- 6
- 40 mins
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(0 Votes)
Ingredients
- 1 1/4 lbs. eggplant
- 1 egg
- 1/4 c. milk
- 1 1/2 c. seasoned bread crumbs
- 1 c. ricotta cheese
- 2 c. shredded mozz. cheese
- 1/4 c. par. cheese
- 2 c. tomato sauce
Preparation
Step 1
Cut eggplant lenghtwise into twelve 1/8 in. thick slices.
Mix egg and milk in bowl and place bread crumbs in another shallow bowl. Dip eggplant in egg mixture and then in crumbs, coating both sides. Spray 2 baking sheets with cooking spray. Arrange eggplant slices in a singles layer. Broil 4 minutes per side until lightly brown. Combine ricotta cheese, 1 1/2 c. mozz. cheese and par. cheese. Place about 2 Tbls. on each slice and roll up. Pour 1 c. sauce in 9X13 in. baking
pan. Add eggplant rolls, seam side down. Pour 1 c. sauce over rolls. Cover with foil. Bake in 350 oven for 30 minutes. Sprinkle with 1/2 c. mozz. cheese and heat until melted.
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