Eggplant (aubergine) Rollatini

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 medium eggplants, sliced lengthwise (salted for 30 minutes)
• salt and pepper, to taste
• 1 cup flour
• 12 ounces ricotta cheese
• 3/4 cup parmesan cheese, grated
• 1 egg, lightly beaten
• 1/4 cup parsley
• 3 cups spaghetti sauce
• 4 ounces mozzarella cheese

Recipe

• 1 preheat oven to 375 degrees.
• 2 heat oil in large non-stick skillet.
• 3 season eggplant with salt and pepper and dip in flour.
• 4 saute eggplant until golden brown.
• 5 set eggplant slices on paper towels to drain.
• 6 combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg.
• 7 spread 1/2 cup spaghetti sauce in bottom of baking dish.
• 8 place several tablespoons of ricotta mixture at end of slice of eggplant, roll up, secure with a toothpick and place in baking dish.
• 9 continue to assemble remaining slices of eggplant.
• 10 cover evenly with remaining spaghetti sauce and top with mozzarella and 1/4 cup parmesan.
• 11 bake for 30 minutes or until bubbly.