1 large eggplant
About 1-1/2 cups Italian-flavored bread crumbs
1 pound ricotta cheese
5 ounces grated mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 tablespoon chopped parsley
Salt and pepper
Pinch of nutmeg
Preheat oven to 400 degrees F.
Slice the eggplant lengthwise about 1/4-inch thick. If they are too thick they
will be difficult to roll later. Lightly brush both sides of each slice with olive oil
then coat with the breadcrumbs. Place slices on a lightly greased baking
sheet and bake 10 minutes. Turn the slices over and bake an additional 10
minutes. Remove and allow to cool on a rack.
In a large bowl, combine all of the filling ingredients, setting aside 1/2 of the
Parmesan cheese for later. Spread 2-3 tablespoons of the filling over each
eggplant slice and roll into a cylinder.
Use a baking dish that can fit all of the rolls in a single layer.
Spread 2 cups of the tomato sauce over the bottom of the baking dish.
Arrange the rolls on top of the sauce. Drizzle the remaining sauce over the
rolls. Dust with remaining Parmesan. Cover with aluminum foil.
* This dish can be prepared ahead up to this point.
When ready to eat, preheat the oven to 350 degrees F.
Bake for 25 minutes. Remove the foil and bake another 10 minutes.
Remove from oven and serve.
Eggplant Rollatini is a bit of a variation of Eggplant Parmesan. In this recipe the eggplant slices
are rolled around a filling of ricotta, Parmesan, annd mozzarella cheese and baked with tomato
sauce. The filling gives the dish a more luxurious texture than regular Eggplant Parmesan.