Eggplant (Aubergine) Rollatini |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I got this recipe from a friend and it sounded so delicious that I had to share. I haven't had a chance to make it yet, so I'm guessing on the prep time. Ingredients:
3 tablespoons olive oil |
2 medium eggplants, sliced lengthwise (salted for 30 minutes) |
salt and pepper, to taste |
1 cup flour |
12 ounces ricotta cheese |
3/4 cup parmesan cheese, grated |
1 egg, lightly beaten |
1/4 cup parsley |
3 cups spaghetti sauce |
4 ounces mozzarella cheese |
Directions:
1. Preheat oven to 375 degrees.
2. Heat oil in large non-stick skillet.
3. Season eggplant with salt and pepper and dip in flour.
4. Saute eggplant until golden brown.
5. Set eggplant slices on paper towels to drain.
6. Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
7. Spread 1/2 cup spaghetti sauce in bottom of baking dish.
8. Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.
9. Continue to assemble remaining slices of eggplant.
10. Cover evenly with remaining spaghetti sauce and top with mozzarella and 1/4 cup parmesan.
11. Bake for 30 minutes or until bubbly.
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