Baked Eggplant (Aubergine) Roll-A-Tini Recipe

Name: Baked Eggplant (Aubergine) Roll-A-Tini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs eggplants; 1 egg; 1 cup dried Italian breadcrumbs; olive oil; 1 (15 ounce) can tomato sauce; 2 teaspoons sugar; ¼ teaspoon pepper; oregano leaves; 12 monterey jack cheese; 1 cup ricotta cheese

Servings: persons

1
["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."]

1456

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14 lbs eggplants, 1 egg, 1 cup dried Italian breadcrumbs, olive oil, and more.

Yes, Baked Eggplant (Aubergine) Roll-A-Tini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant (Aubergine) Roll-A-Tini

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