stuffed eggplant rollatini

Name: Stuffed Eggplant Rollatini
Prep time: 1 h
Cook time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 large eggplants; 2 cup(s) flour; 4 - eggs; 1 cup(s) mozzarella cheese; 2 cup(s) ricotta cheese; 1 cup(s) grated cheese like romano; 2 cup(s) tomato sauce( home made or jar); 2 cup(s) oil for frying; 1 cup(s) fresh basil leaves; 1 1/2 cup(s) cut leaf spinach frozern or fresh; - salt, pepper, fresh or dried parsley

(1 RATING)

14 Pinches

Lorraine Passero

The Villages, FL

Updated on Oct 11, 2013

my favorite way to eat eggplant

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prep time 1 Hr

cook time 1 Hr

method Pan Fry

yield 6 to 8

Ingredients

2 large eggplants
2 cups flour
4 - eggs
1 cup mozzarella cheese
2 cups ricotta cheese
1 cup grated cheese like romano
2 cups tomato sauce( home made or jar)
2 cups oil for frying
1 cup fresh basil leaves
1 1/2 cups cut leaf spinach frozern or fresh
- salt, pepper, fresh or dried parsley

How To Make stuffed eggplant rollatini

Step 1

1. peel egg plant and slice into thin 1/2 inch long slices

Step 2

sprinkle with salt ...let sit 1/2 hour
Step 3

rinse off salt and pat dry
Step 4

beat two eggs and add salt and pepper ...dip egg plant slices in egg then dredge in flour
Step 5

heat oil ...and quickly fry egg plant slices till brown, then drain on paper towels
Step 6

spread about 3/4 cup of tomato sauce on bottom of baking pan
Step 7

mix ricotta cheese with 2 eggs and salt, pepper and parsley
Step 8

stuff eggplant slices with ricotta mix, mozzarella cheese, spinach, basil leaf, roll up tight and place in pan sprinkle rest of sauce on top with grated cheese
Step 9

bake in 350 degree oven 45min hot set 10 min and setrve
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