Marina's Eggplant Rollatine
John and I love eggplant and of course I would have to make eggplant rollatine. This recipe is all mine and it freezes really well. Enjoy!
2 large Eggplants -Peeled & Sliced lengthwise 1/8 - 1/4 slices
4 eggs-lightly beaton
2 Tbsp garlic powder (divided)
2 cups-grated Parmesan cheese (divided)
Salt & pepper to tastefresh parsley
1 cup - All Purpose Flour
1 cup - Vegetable oil (for frying)
1 -15oz container Ricotta cheese
1 cup - shredded Mozzarella cheese (divided)
1-24 oz jar Marinas tomato sauce (divided)
Pre-heat oven 350 degrees F
In a shallow mixing bowl combine 3 eggs
In a 2nd bowl, combine 1 Tbsp garlic powder, 1 cup Parmesan cheese, salt & pepper
In a 3rd separate shallow plate or dish pour the 1 cup flour
Heat oil in large deep skillet
Dredge eggplant in flour, then egg mixture and then seasoning mixture. Fry 2-3 slices at a time 'til light brown on both sides. Remove the paper towels to drain.
In a large bowl, combine Ricotta, 1/2 cup Mozzarella, remaining 1 cup Parmesan, 1 Tsp garlic powder (or to taste), 1 egg, fresh parsley. Mix well.
Spread 1/3 of pasta sauce in bottom of 9 x 13 baking dish
Place about 2 Tbsp of mixture in center of sliced eggplant and roll securely from the narrow end to the wide end. Place in baking dish. Seam side down. Pour remaining sauce over eggplant rolls and top with remaining 1/2 cup Mozzarella cheese
Bake 30 minutes at 350 F