Baked Eggplant Rollatini

By Jaclyn

Ingredients

• 1 1/4 lb eggplant
• 1 egg
• 1/4 c. milk
• 1 c. breadcrumbs
• olive oil
• 1 (15 oz.) can tomato sauce
• 2 tsp. sugar
• 1/4 tsp. pepper
• oregano leaves
• 1/2 lb. monterey jack cheese
• 1 c. ricotta cheese

Preparation

Step 1

1.) Slice eggplant in lengthwise into 12 1/8 inch thick slices.

2.) Preheat broiler in a pie plate.

3.) Mix egg and milk and place breadcrumbs on wax paper. Dip eggplant in egg then coat with breadcrumbs.

4.) Brush pan with 3 T olive oil and place 1/2 of eggplant in pan.

5.) Broil 5-7 minutes. Remove and repeat with 3 more T oil and remaining eggplant.

6.) In bowl, mix tomato sauce, sugar, pepper, 1 c. water, and 1/4 tsp. oregano.

7.) In bowl, mix ricotta, 1/4 tsp oregano and all but 2 T cheese.

8.) Spoon 2 T cheese mixture in strip on eggplant. Roll.

9.) Spoon sauce on bottom of pan. Place eggplant, seam down and top with sauce. Bake 30 minutes. Add cheese. Cook 3 more minutes.