Real Recipes From Real Home Cooks ®
Eggplant Rollatini Recipe
INGREDIENTS
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1 large eggplant
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1 tablespoon salt
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SAUCE:
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1 small onion, chopped
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¼ cup olive oil
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2 garlic cloves, minced
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1 can (15 ounces) tomato sauce
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1 can (14-½ ounces) diced tomatoes
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½ cup chicken broth
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¼ cup tomato paste
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2 tablespoons minced fresh parsley
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2 teaspoons sugar
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½ teaspoon salt
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½ teaspoon dried basil
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¼ teaspoon pepper
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⅛ teaspoon crushed red pepper flakes
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FILLING:
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1 carton (15 ounces) ricotta cheese
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1 cup (4 ounces) shredded part-skim mozzarella cheese
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½ cup grated Parmesan cheese
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¼ cup minced fresh parsley
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1 egg, lightly beaten
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⅛ teaspoon pepper
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COATING:
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3 eggs, lightly beaten
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1 cup seasoned bread crumbs
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1 cup grated Parmesan cheese, divided
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2 garlic cloves, minced
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2 tablespoons minced fresh parsley
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Dash each salt and pepper
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Oil for frying
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