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Eggplant Rollatini

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Ingredients

Adjust Servings:
1 1/2 cups flour
3 large eggs
1 teaspoon salt
1 teaspoon pepper
1/4 cup grated parmigiano
2 - 3 eggplants, medium-small sliced lengthwise 1/8-inch thick (about 1.5 lbs)
1 cup extra virgin olive oil
1 cup whole milk ricotta cheese, drained overnight
2 tablespoons flat leaf parsley, chopped
1 cup shredded mozzarella cheese, divided
1/4 lb thinly sliced prosciutto
1 1/2 cups marinara sauce
1/4 cup grated parmigiano

Nutritional information

1020.5
Calories
676 g
Calories From Fat
75.1 g
Total Fat
17.9 g
Saturated Fat
212.1 mg
Cholesterol
1319.9 mg
Sodium
62.6 g
Carbs
9.6 g
Dietary Fiber
14.6 g
Sugars
26.9 g
Protein
557g
Serving Size

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Eggplant Rollatini

Features:
    Cuisine:

    Rollatini di Melanzane

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Eggplant Rollatini, Rollatini di Melanzane, Rollatini di Melanzane


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    Steps

    1
    Done

    In One Shallow Dish, Place 1 Cup of Flour.

    2
    Done

    Place Two of the Eggs in a Second Shallow Dish, and Beat Lightly.

    3
    Done

    in a Third Shallow Dish, Place Salt, and Half the Pepper, and the Parmigiano in a Bowl With 1/2 Cup of the Flour and Mix With a Fork or a Whisk Until Blended.

    4
    Done

    Dip the Eggplant Slices in the Flour, Then Into the Eggs, Then Into the Flour and Cheese Mixture.

    5
    Done

    Heat Olive Oil in a Large, Deep Skillet Until Hot but not Smoking.

    6
    Done

    Place the Prepared Eggplant Slices in the Hot Oil and Fry For 2 Minutes on Each Side Until Golden.

    7
    Done

    Remove from the Skillet and Place on Paper-Towel Lined Baking Sheets to Drain Until Cool Enough to Handle.

    8
    Done

    Preheat the Oven to 350°f.

    9
    Done

    Place the Drained Ricotta Cheese in a Bowl and Mash It With a Fork.

    10
    Done

    Add the Last Egg, the Parsley, Half of the Shredded Mozzarella, the

    11
    Done

    Remaining Half of the Pepper, and Mix Well. Set Aside.

    12
    Done

    to Stuff the Eggplant, Place One Slice of Prosciutto on Top of the Eggplant.

    13
    Done

    Next, Drop a Heaping Tablespoon of the Ricotta Mixture on Top of the Prosciutto at the Wider End of the Eggplant Slice.

    14
    Done

    Beginning With the Wider End of the Eggplant, Roll Up, from Top to Bottom.

    15
    Done

    Pour 1 Cup of the Marinara Sauce Into an 8 by 12 Inch Baking Dish.

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    Emily Johnson

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