Eggplant Rollatini by
Ed
Source: Taste ofHome
Ingredients
1 large eggplant
1 tablespoon salt
SAUCE:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1/2 cup chicken broth
1/4 cup tomato paste
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
FILLING:
1 carton (15 ounces) ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 large egg, lightly beaten
1/8 teaspoon pepper
COATING:
3 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying
1
large eggplant
1
tablespoon salt
1
small onion, chopped
1/4 cup
olive oil
2
garlic cloves, minced
1 can
(15 ounces) tomato sauce
1 can
(14-1/2 ounces) diced tomatoes
1/2 cup
chicken broth
1/4 cup
tomato paste
2
tablespoons minced fresh parsley
2
teaspoons sugar
1/2
teaspoon salt
1/2
teaspoon dried basil
1/4
teaspoon pepper
1/8
teaspoon crushed red pepper flakes
1
carton (15 ounces) ricotta cheese
1 cup
shredded part-skim mozzarella cheese
1/2 cup
grated Parmesan cheese
1/4 cup
minced fresh parsley
1
large egg, lightly beaten
1/8
teaspoon pepper
3
large eggs, lightly beaten
1 cup
seasoned bread crumbs
1 cup
grated Parmesan cheese, divided
2
garlic cloves, minced
2
tablespoons minced fresh parsley
Instructions
Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick 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, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. 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.
Servings: 5
Serving Size: 3 each
Nutrition Information (per serving):
Calories |
726 |
Fat |
48 g |
Saturated Fat |
15 g |
Cholesterol |
181 mg |
Sodium |
3182 mg |
Carbohydrates |
44 |
Fiber |
7 g |
Sugars |
19 g |
Protein |
35 g |