Receta Eggplant Rollatini
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 6

Ingredientes

Nonstick extra virgin olive oil spray as needed All-purpose flour as needed
4 lrg Large eggs beaten to blend
3 1/2 c. fresh breadcrumbs (made from crustless French bread)
2 2/3 c. grated Parmesan cheese - (abt 8 ounce)
18 slc eggplant, lengthwise 1/4" to 1/3"-thk (from 2 medium eggplants) Salt to taste Freshly-grnd black pepper to taste

3 c. coarsely-grated whole-lowfat milk mozzarella cheese - (packed) abt 12 ounce
1 1/4 c. ricotta cheese (preferably whole-lowfat milk)
3/4 c. minced fresh basil leaves
3 c. purchased marinara sauce

Preheat oven to 350 degrees. Spray 3 baking sheets and one 13- by 9- by 2-inch glass baking dish with nonstick spray.
Place flour in 1 wide shallow bowl, Large eggs in second bowl, and breadcrumbs mixed with 1 c. Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mix.
Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches till coating is golden brown, turning after 15 min, about 30 min total. Cold on sheets.
Mix mozzarella cheese, ricotta cheese, basil, and 1 c. Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 Tbsp. per slice); spread proportionately. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam-side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350 degrees. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 c. Parmesan cheese. Bake uncovered till rollatini are heated through and mozzarella cheese melts, about 30 min.
This recipe yields 6 main-course servings.