Eggplant Rollatini Recipe

Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup vegetable oil; eggplant 1 med., peeled and cut lengthwise into 1/4 inch slices; 2 eggs beaten to blend; 1 1/4 cups dried breadcrumbs; 1 cup ricotta cheese; 1 cup mozzarella cheese grated; 4 cups tomato sauce Quick; mozzarella cheese Additional grated; 16 ounces plum tomatoes crushed, undrained; 8 ounces tomato sauce; 1/2 cup tomato paste; 1/4 cup dry red wine; 2 teaspoons grated Parmesan cheese freshly; 1 bay leaf; 1/2 teaspoon dried basil crumbled; 1/2 teaspoon dried oregano crumbled

Servings: persons

2/3 cup vegetable oil
eggplant 1 med., peeled and cut lengthwise into 1/4 inch slices
2 eggs beaten to blend
1 1/4 cups dried breadcrumbs
1 cup ricotta cheese
1 cup mozzarella cheese grated
4 cups tomato sauce Quick
mozzarella cheese Additional grated
16 ounces plum tomatoes crushed, undrained
8 ounces tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
2 teaspoons grated Parmesan cheese freshly
1 bay leaf
1/2 teaspoon dried basil crumbled
1/2 teaspoon dried oregano crumbled

1
Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 minutes per side. Drain thoroughly on paper towels. Repeat with remaining eggplant.
2
Preheat oven to 350 degrees. Spread Ricotta over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 minutes. 4 servings.
3
Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes. Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups. This tangy sauce is also delicious over freshly cooked pasta.

811

kcal

Calories

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 16 ingredients. The key ingredients include: 2/3 cup vegetable oil, eggplant 1 med., peeled and cut lengthwise into 1/4 inch slices, 2 eggs beaten to blend, 1 1/4 cups dried breadcrumbs, and more.

Yes, Eggplant Rollatini 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.

Eggplant Rollatini

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