Ingredients
- All purpose flour
- 4 large eggs beaten with a little water to dilute
- Italian bread crumbs
- Parmesan or romano grated cheese
- 2/3 medium eggplant sliced lengthwise as thin as possible
- 3 About 3 cups coursely grated whole milk mozerrella cheese
- 1 large container of whole milk ricotta cheese
- 3/4 cup chopped fresh basil leaves
- 1 egg
- 3 cups purchsed marinara sauce
- kosher salt
Preparation
Step 1
Sprinkle eggplant with kosher salt and arrange in strainer for about 10 minutes. Then rinse with cold water. ( you normally rinse eggplant with water, but for this method, rinse and press with paper towels. This gets eggplant very thin and easier to roll).
Place flour in shallow bowl with breadcrumbs mixed with 1 cup Parm/romano cheese. Coat each side of eggplant with flour, then egg, and finally breadcrumbs. Fr in olive oil (not extra virgin olive oil) use pressed oil-cheaper brand or a blended mixture of oil. Drain on paper towels and let cool.
Mix mozerela, ricotta, basil, egg and 1 cup parm/romano in bowl. Season with salt and papper. Spoon mixture onto eggplant on larger end and roll. Put into baking dish which you put a layer of sauce. Put rollatni seam side down on dish, spoon more sauce over rolls, sprinkle with parm/romano.
Bake uncovered on 350 degrees for about 30 minutes.