Eggplant Rollatini Recipe | Taste of Home
"Want to learn how to cook eggplant? Here's where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again. —Nancy Sousley, Lafayette, Indiana..."
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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1/4 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 (14-1/2 ounces) diced tomatoes
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1/2 cup chicken broth
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1/4 cup tomato paste
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2 tablespoons minced fresh parsley
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2 teaspoons sugar
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1/2 teaspoon salt
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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1/8 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 shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/4 cup minced fresh parsley
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1 large egg, lightly beaten
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1/8 teaspoon pepper
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COATING:
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3 large 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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