EGGPLANT ROLLATINI
INGREDIENTS
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2/3 c. vegetable oil
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1 med. eggplant, peeled and cut lengthwise into 1/4 inch slices
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2 eggs, beaten to blend
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1 1/4 c. dried breadcrumbs
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1 c. Ricotta cheese
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1 c. grated Mozzarella cheese
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4 c. Quick Tomato Sauce
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Additional grated Mozzarella cheese
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1 (16 oz.) can crushed plum tomatoes, undrained
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1 (8 oz.) can tomato sauce
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1/2 c. tomato paste
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1/4 c. dry red wine
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2 tsp. freshly grated Parmesan cheese
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1 bay leaf
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1/2 tsp. dried basil, crumbled
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1/2 tsp. dried oregano, crumbled
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