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Eggplant Aubergine Rollatini

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Ingredients

Adjust Servings:
18 ounces whole milk ricotta cheese
olive oil, to coat pans
2 large eggplants, peeled
6 eggs
salt & freshly ground black pepper
all-purpose flour, for dredging
2 - 3 cups seasoned bread crumbs
2 - 3 garlic cloves, finely chopped if you have time try a whole bulb of roasted garlic
3/4 cup grated romano cheese or 3/4 cup parmesan cheese
1/4 cup chopped fresh basil

Nutritional information

871.8
Calories
415 g
Calories From Fat
46.1 g
Total Fat
25.3 g
Saturated Fat
360.8 mg
Cholesterol
2771 mg
Sodium
62.5 g
Carbs
12.8 g
Dietary Fiber
17.8 g
Sugars
55 g
Protein
542 g
Serving Size

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Eggplant Aubergine Rollatini

Features:
    Cuisine:

    These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.

    • 51 min
    • Serves 5
    • Easy

    Ingredients

    Directions

    Share

    Eggplant (Aubergine) Rollatini,These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it’s sweetness is very good in this.


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    Steps

    1
    Done

    Spoon the Ricotta Into a Fine Strainer Placed Over a Bowl in the Refrigerator For Several Hours. Discard the Excess Liquid. Preheat the Oven to 350 Degrees F.

    2
    Done

    Spread Thin Coating of Olive Oil on 3-4 Baking or Cookie Sheet Pans, or Reuse the Same Pan Several Times.

    3
    Done

    Put the Flat End of the Eggplant Down Onto the Cutting Board. Slice the Eggplants Lengthwise Into 1/4-Inch Thick Slices, to Make About 15 Slices. Beat 4 of the Eggs. Add Salt and Pepper to Season Eggs. Coat Each Eggplant Slice With Flour, Then Dip Into the Beaten Eggs, Drain Any Excess Egg Mixture, Then Coat With Bread Crumbs and Lay Flat on Baking Sheet.

    4
    Done

    Bake Until Golden Brown, About 15 Minutes.

    5
    Done

    You May Have to Bake Them in Batches. Remove from the Oven and Cool to Room Temperature.

    6
    Done

    Combine Ricotta, Remaining Egg, Garlic, Basil, Parsley, 3/4 of the Mozzeralla Cheese and 1/2 Cup of the Grated Romano or Parmesan in a Bowl. Mix Well. Add Salt and Pepper, to Taste.

    7
    Done

    Spoon 1 Cup of Tomato Sauce Onto the Bottom of a Small Baking Dish. Spoon 1 to 2 Tablespoons of Filling Onto the Wide End of Each Piece of Eggplant. Then, Roll Up Each Piece and Place Into the Baking Dish.

    8
    Done

    Top With Remaining Tomato Sauce, Mozzarella, and Grated Parmesan. Cover With Foil and Bake For 45 Minutes, Until the Tomato Sauce Is Bubbling and the Filling Is Hot. Let Them Rest For 15 Minutes Before Serving.

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    Tinsley Blevins

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