Eggplant Rollatini

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   1. Preheat oven to 350. Spray three baking sheets and one 13x9 inch glass baking dish with nonstick spray.

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   2. Place flour in 1 wide shallow bowl, eggs in a second bowl, and breadcrumbs mixed with 1 C Parmesan in another bowl.

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   3. Sprinkle each eggplant slice with salt and pepper. Coat each with flour, then beaten egg, and finally breadcrumb mixture.

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   4. Arrange eggplant slices in single layer on prepared sheets. Bake in batches until coating is golden, turning after 15 min, about 30 min. total. Cool.

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   5. Mix mozzarella, ricotta, basil, and 1 C Parmesan in a medium bowl. Season with salt and pepper. Put about 3 T on each slice, spread evenly.

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   6. Starting at the short end, roll up eggplant slices, enclosing filling. Arrange seam side down in prepared dish. (Can be made 1 day ahead, cover and chill.)

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   7. Preheat oven to 350. Spoon marinara over rolls, sprinkle with remaining 2/3 C Parmesan. Bake uncovered until heated through and mozzarella cheese melts, about 30 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.