Ingredients
-
1 1/2
-
3
-
1
-
1
-
1/4
-
2 - 3
-
1
-
1
-
2
-
1
-
1/4
-
1 1/2
-
1/4
-
-
Directions
Eggplant Rollatini, Rollatini di Melanzane, Rollatini di Melanzane
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Steps
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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. |
