From the recipe box
Eggplant Rollatini
Shopping list
Ingredients
0 of 19 gathered
Step by step
Method
5 steps
- 1
Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
- 2
Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
- 3
Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
- 4
Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
- 5
Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish. Taste for salt and serve when it looks done.