Baked Eggplant Rollatini - Recipe

Ingredients:


Spoon Marinara Sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until Rollatini are heated through and Mozzarella Cheese melts, about 30 minutes.

1.      Olive Oil spray

2.      All-purpose flour

3.      4 large eggs, beaten to blend

4.      3 1/2 cups fresh breadcrumbs

5.      2 2/3 cups grated Parmesan Cheese (about 8 ounces)

6.      18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)

7.      3 cups (packed) coarsely grated Mozzarella Cheese (about 12 ounces)

8.      1 1/4 cups Ricotta Cheese

9.      3/4 cup chopped fresh basil leaves

10.  3 cups Marinara Sauce

Instructions:

Preheat oven to 350°F. Spray the baking dish with Olive Oil. Place flour in a wide shallow bowl, eggs in the second, and breadcrumbs mixed with 1 cup Parmesan Cheese in the third bowl. Sprinkle each eggplant slice with salt and pepper. Coat the slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in a single layer. Bake eggplant slices in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix Mozzarella Cheese, Ricotta Cheese, basil, and 1 cup Parmesan Cheese in a medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish.

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