Eggplant Rollatini

Recipe Ingredients

		Nonstick olive oil spray - as needed
		All-purpose flour - as needed
4		Eggs - beaten to blend (large)
3 1/2 cups	511g / 18oz	Fresh breadcrumbs
		= (made from crustless French bread)
2 2/3 cups	389g / 13oz	Grated Parmesan cheese - (abt 8 oz)
18		Eggplant, lengthwise 1/4" to 1/3"-thk
		= (from 2 medium eggplants)
		Salt - to taste
		Freshly-ground black pepper - to taste
3 cups	711ml	Coarsely-grated whole-milk
		Mozzarella cheese - (packed) - abt 12 oz
1 1/4 cups	182g / 6.4oz	Ricotta cheese
		= (preferably whole-milk)
3/4 cup	30g / 1.1oz	Chopped fresh basil leaves
3 cups	711ml	Purchased marinara sauce

Recipe Instructions

Preheat oven to 350 degrees. Spray 3 baking sheets and one 13- by 9- by 2-inch glass baking dish with nonstick spray.

Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another. Sprinkle each eggplant slice with salt and pepper. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture.

Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.

Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam-side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350 degrees. Spoon marinara sauce over rolls; sprinkle with remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.

This recipe yields 6 main-course servings.

Source:
Bon Appetit, September 2002

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