Eggplant Rollatini
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- cooking spray
- 2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise (should yield about seven or eight good slices each)
- 5 eggs
- 2 -3 cups seasoned bread crumbs
- 16 ounces part-skim ricotta cheese
- 1⁄2 cup crumbled feta cheese
- 3⁄4 cup grated parmesan cheese
- 1 lb shredded mozzarella cheese
- 3 garlic cloves, minced
- 1⁄4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 26 ounces marinara sauce
directions
- Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
- Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
- Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
- Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
- Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.
- Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place seam side down into the baking dish. Continue until dish is about full. (I can usually fit about 14 rolls in mine.).
- Top rolls with the rest of the tomato sauce, mozzarella and Parmesan. Spray foil lightly with cooking spray (keeps cheese from sticking), and cover dish spray side down.
- Bake for 30 minutes, then uncover and bake another 15 minutes or so until the tomato sauce is bubbling and the filling is hot. Let rest about 10 minutes before serving.
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<br>I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking.
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<br>My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best.
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<br>I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!