- 1 large good sized male egg plant. (male has the indented end and has less seeds)
- italian sauce of your choice.
- 1 c ricotta cheese
- 1/2 tsp garlic powder
- pinch oregano
- 1/4 c romano cheese, grated
- 1 c mozzarella cheese, grated
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 c italian bread crumbs
- olive oil, extra virgin
1 In a small mixing bowl, combine ricotta, Romano, black pepper, garlic powder, and oregano and mix well.
set aside in refrigerator until ready to use.
2 Peel your eggplant and slice thin length wise.
Dip in beaten egg and coat with bread crumbs.
Place in skillet with olive oil and brown lightly.
Set on paper towel to drain.
3 In baking pan, put a layer of sauce on the bottom to keep rolatini from sticking. Take eggplant from wide end and coat with ricotta mixture. Roll from wide end to narrow end and place with end to the bottom of the pan.
4 Coat all your rolled eggplant with Italian sauce, sprinkle with grated Romano cheese.
Cook in oven set at 325 until bubbling.
Remove from oven and put a layer of Mozzarella cheese on top of egg plant.
Put back in oven until cheese is melted and serve!