Eggplant Rolls

By á-44152

Ingredients

• 4 garlic cloves, finely chopped
• 1 cup vegetable oil
• 2 (28 ounce) cans crushed tomatoes, with puree
• 1 (6 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried basil (can substitute fresh accordingly)
• 1 teaspoon dried oregano (can substitute fresh accordingly)
• 1 teaspoon dried parsley (can substitute fresh accordingly)
• 1 bay leaf (can substitute fresh accordingly)
• 4 cups plain breadcrumbs
• 2 cups sifted all-purpose flour
• 4 eggs
• 1/4 cup milk
• 2 eggplants (1 lb. each)
• 2 (15 ounce) containers ricotta cheese
• 1 (8 ounce) package mozzarella cheese, grated
• 1/2 cup grated parmesan cheese
• 2 cups chopped fresh parsley

Details

Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

Saute garlic in 1 Tbls.of oil in large saucepan until golden brown, about 4 minutes being careful not to burn.
working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender. Whirl until smooth.
Pour into saucepan. Add bay leaf.
Bring to boiling.Lower heat; simmer, partially covered, 30 minutes.
Combine crumbs and flour in large shallow pan.
Beat eggs and milk in large bowl.
Cut eggplant lengthwise into 1/8-inch-thick slices.
Dip into egg mixture; dredge with flour mixture, shaking off excess.
Set on wax paper.
Working in batches and using about 3 Tbls.
of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.Drain on paper toweling.
Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
Spread 2 to 3 Tbls.on one side of each slice of eggplant.
Roll up jelly-roll fashion.
Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
Arrange rolls seam-side down in single layer in dishes.
Spoon sauce over rolls; save remaining sauce to pass.
Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.