MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant Rollatini
Categories: Vegetables, Herbs, Chilies, Cheese
Yield: 5 servings

1 lg Eggplant
1 tb Salt

MMMMM---------------------------SAUCE--------------------------------
1 sm Onion, chopped
1/4 c Olive oil
2 cl Garlic; minced
15 oz Can tomato sauce
14 1/2 oz Can diced tomatoes
1/2 c Chicken broth
1/4 c Tomato paste
2 tb Minced fresh parsley
2 ts Sugar
1/2 ts Salt
1/2 ts Dried basil
1/4 ts Pepper
1/8 ts Crushed red pepper flakes

MMMMM--------------------------FILLING-------------------------------
15 oz Ricotta cheese
1 c Shredded mozzarella cheese
1/2 c Grated Parmesan cheese
1/4 c Minced fresh parsley
1 lg Egg; lightly beaten
1/8 ts Pepper

MMMMM--------------------------COATING-------------------------------
3 lg Eggs; lightly beaten
1 c Seasoned bread crumbs
1 c Grated Parmesan cheese;
- divided
2 cl Garlic; minced
2 tb Minced fresh parsley
Salt & pepper
Oil for frying

Peel and slice eggplant lengthwise into fifteen 1/8"
slices. Place in a colander over a plate; sprinkle with
salt and toss. Let stand 30 minutes.

Meanwhile, for sauce, in a large saucepan, saute onion
in oil. Add garlic; cook 1 minute longer. Stir in
remaining sauce ingredients. Bring to a boil. Reduce
heat; simmer, uncovered, until flavors are blended,
stirring occasionally, 20-25 minutes. Rinse and drain
eggplant.

In a large bowl, combine filling ingredients; set aside.

Place eggs in a shallow bowl. In another shallow bowl,
combine bread crumbs, 1/2 cup Parmesan cheese, garlic,
parsley, salt and pepper. Dip eggplant in eggs, then
bread crumb mixture.

In an electric skillet or deep skillet, heat 1/2" of oil
to 375ºF/190ºC. Fry eggplant in batches until golden
brown, 2-3 minutes on each side. Drain on paper towels.

Set oven @ 375ºF/190ºC.

Spoon 1 cup sauce into an ungreased 13" X 9" baking
dish. Spread 2 rounded tablespoons filling over each
eggplant slice. Carefully roll up and place seam side
down in baking dish. Spoon remaining sauce over
roll-ups. Sprinkle with remaining Parmesan cheese. Cover
and bake until bubbly, 30-35 minutes.

Nancy Sousley, Lafayette, Indiana

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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