Baked Eggplant (Aubergine) Roll-A-Tini

Name: Baked Eggplant (Aubergine) Roll-A-Tini
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1 1/4 lbs eggplants; 1 egg; 1 cup dried Italian breadcrumbs; olive oil; 1 (15 ounce) can tomato sauce; 2 teaspoons sugar; 1/4 teaspoon pepper; oregano leaves; 1/2 monterey jack cheese; 1 cup ricotta cheese

Submitted by cooking_geek

"I had this recipe for eons!! Originally found in a Seventeen Magazine EONS ago!!(Try 20 years ago). It's still a great recipe except I added garlic to the tomato sauce and extra oregano."

Download

Ready In:: 1hr 15mins
Ingredients:: 10
Serves:: 6

ingredients

1 ¹⁄₄ lbs eggplants
1 egg
1 cup dried Italian breadcrumbs
olive oil
1 (15 ounce) can tomato sauce
2 teaspoons sugar
¹⁄₄ teaspoon pepper
oregano leaves
¹⁄₂ monterey jack cheese
1 cup ricotta cheese

directions

About 1 hour before serving: slice eggplant lengthwise into 12 1/8" thick slices.
Preheat broiler In pie plate mix egg and milk.
Place bread crumbs on wax paper.
Brush jelly roll pan (or cookie sheet) with 3 tbsp of olive oil.
Place 1/2 eggplant slices in pan and arrange so that they can fit 1 layer deep only.
Broil 5-7 minutes until tender (lightly browned) on both sides.
Repeat with tbsp of oil and remaining eggplant.
In bowl mix tomato sauce, sugar, pepper, 1 cup of water and 1/4 tsp of oregano leaves.
Set aside.
Heat oven to 325°.
Grate cheese.
In bowl mix ricotta with another 1/4 tsp of oregano and all but 1/2 cup of cheese.
Spoon 2 tbsp of ricotta cheese mixture in 1/2" wide strip on each slice roll.
Spoon some sauce on bottom of pan (2 qt baking dish) Bake 30 minutes.
Then sprinkle with cheese return to oven to melt.