Eggplant Rollatini

By á-9152

Ingredients

• Eggplant Ingredients:
• 2 large long, thin eggplants\
• 4 large eggs
• 2 cups Italian Breadcrumbs
• 3/4 cups of extra virgin olive oil or add more as needed
• Cheese Mix Ingredients:
• 2 cups shredded whole milk mozzarella cheese
• 3/4 cup whole milk ricotta cheese
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1 or 2 fresh garlic cloves or to taste, finely grated
• 1 teaspoon finely chopped fresh parsley
• 1 large egg
• Topping:
• 2 cups Sauce
• 2 cups shredded whole milk mozzarella cheese

Preparation

Step 1

Preparation for the Eggplant:
Peel the eggplants. Slice the eggplants lengthwise. You will need nine slices total.
Beat the four eggs; add salt, pepper, and garlic to taste.
Heat the oil in a large, deep fry pan.
Dip the eggplant slices into the egg mix until well coated on both sides. Place the eggplant with the egg wash into the seasoned breadcrumbs until well coated.
Fry the eggplant on both sides until lightly brown. After frying the eggplant, place on a napkin to absorb the excess oil and set aside.

Preparation for the Cheese Mix:
Blend all the cheese mix ingredients together until well blended. Form into 9 oval balls.

Final Preparation:
Preheat the oven to 400 degrees F. In a large deep baking dish, fill the bottom of the dish with marinara sauce. Take a slice of eggplant and a cheese ball and roll the eggplant around the cheese. Do this for all nine eggplant slices. Place the rolled eggplant tightly into the baking dish.
Spoon the marinara sauce on top to cover all the eggplant rolls evenly. Spread the shredded mozzarella on top to cover the eggplant evenly. Place in the oven for 15 to 20 minutes or until the cheese is golden brown.
When done, serve three eggplant rolls on a dish per person and add a tablespoon of the marinara sauce from the bottom of the baking dish on top of each eggplant. Sprinkle some fresh finely chopped parsley on top and serve.