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Eggplant Rollatini Recipe

   
 

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     Eggplant Rollatini

Category   Entrees - Maindishes
Sub Category   None
Ingredients
1 eggplant, peeled & cut lengthwise into 1/4 in. slices
1 egg beaten
1 c italian seasoned bread crumbs
2 Tbs olive oil
3 cloves garlic
12 oz ricotta cheese
1 (14 oz) jar sphaghetti sauce
2 c shredded mozz cheese
1/4 c fresh basil chopped
 
salt/pepper to taste
1 Tbs capers
Instructions
Dip eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Preheat oven to 350. Put 1/4 c of spaghetti sauce into lightly greased casserole dish. Combine ricotta, garlic, basil, capers & season w/ salt/pepper. Place several Tbs of filling on one end, then roll up & secure w/ toothpicks. Place seam side down in 9x13 in. baking dish. Cover w/ remaining sauce over the rolls, and top w/ shredded mozz cheese.
Bake for 15 minutes in preheated oven, until the cheese is melted and lightly browned.


Originally Submitted 6/15/2010





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