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EGGPLANT ROLLATINI

(Serves 3-4)

1 large eggplant

Olive oil

About 1-1/2 cups Italian-flavored breadcrumbs

Filling:

1 lb. ricotta cheese

5 oz. grated mozzarella cheese

1/2 cup grated Parmesan cheese, divided

1 egg

1 TB. chopped parsley

Salt and Pepper

Pinch of nutmeg

3 cups Traditional Tomato Sauce

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 TB. of the filling over each eggplant slice and roll into a cylinder.

Using a baking dish that can fit all of the rolls in a single layer, spread 2 cups of the tomato sauce over the bottom.

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.

More Eggplant Recipes

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