Eggplant Rollatini

Name: Eggplant Rollatini
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 egg, lightly beaten; 2 mediums eggplant, sliced lengthwise; 237 milliliters flour; 113 grams mozzerella cheese; 3 Tbsps olive oil; 177 milliliters parmesan, grated; 59 milliliters parsley; 4 servings Pepper; 340 grams ricotta cheese; 4 servings Salt; 710 milliliters spaghetti sauce

Eggplant Rollatini requires about 50 minutes from start to finish. This recipe makes 4 servings with 632 calories, 32g of protein, and 35g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. 8 people found this recipe to be scrumptious and satisfying. It works well as a main course. If you have pepper, eggplant, mozzerella cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 375 degrees.

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Oven

Heat oil in large non-stick skillet. Season eggplant and dip in flour.

Ingredients you will need

Eggplant

All Purpose Flour

Dip

Cooking Oil

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Frying Pan

Saute eggplant until golden brown. Set eggplant slices on paper towels to drain.

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Eggplant

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Paper Towels

Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.

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Parmesan

Parsley

Ricotta Cheese

Egg

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Bowl

Spread 1/2 cup spaghetti sauce in bottom of baking dish.

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Pasta Sauce

Spread

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Baking Pan

Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish. Continue to assemble remaining slices of eggplant. Top with remaining spaghetti sauce and top with mozzerella and 1/4 cup parmesan.

Ingredients you will need

Pasta Sauce

Mozzarella