EGGPLANT ROLATINIS

 

  • Cooking Time: 30 min
  • Servings: 8-10 pieces
  • Preparation Time: 20 min

Ingredients

  • Filling
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup ricotta cheese
  • 1 egg
  • 1/2 teaspoons salt
  • 1/4 teaspoons pepper
  • 1/2 teaspoons basil or oregano
  • 1 tablespoon chopped fresh parsley
  • Batter
  • 1 egg
  • 2 tablespoons flour
  • 1/3 cup milk
  • 1 tablespoon cooking oil
  • Other
  • 2 small eggplants
  • 1/4 cup cooking oil
  • 2 tablespoons butter
  • flour
  • 1 1/2 cups tomato sauce

Directions

  • Combine cheeses, egg, salt, pepper, basil or oregano, and parsley.
  • Mix well and chill.
  • For batter, combine egg, flour, milk, and oil, and beat until smooth.
  • Peel eggplants and cut lengthwise into thin slices.
  • Heat oil and butter to 350F.
  • Dip eggplant slices into flour, then in batter, and sauté in hot oil until browned on both sides.
  • Drain well on paper towels.
  • Place 2 tablespoons chilled filling mixture on each slice and roll loosely, placing seam-side down in buttered 9-inch x 13-inch baking dish.
  • Cover with sauce and bake at 375F for 15 minutes.

Notes

Categories: Vegetable 
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