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Categories:Viewed: 61 - Published at: 2 years ago
Ingredients
- 4 lg eggs, beaten to blend
- 3 1/2 C breadcrumbs
- 2 2/3 C grated Parmesan cheese (8 oz)
- 18 1/4-1/3 inch thick length wise eggplant slices, from 2 medium
- 3 C coarsely grated whole-milk mozzarella cheese (12 oz)
- 1 1/4 C ricotta
- 3/4 C basil leaves, chopped
- 3 C marinara sauce
Method
- 1. Preheat oven to 350. Spray three baking sheets and one 13x9 inch glass baking dish with nonstick spray.
- 2. Place flour in 1 wide shallow bowl, eggs in a second bowl, and breadcrumbs mixed with 1 C Parmesan in another bowl.
- 3. Sprinkle each eggplant slice with salt and pepper. Coat each with flour, then beaten egg, and finally breadcrumb mixture.
- 4. Arrange eggplant slices in single layer on prepared sheets. Bake in batches until coating is golden, turning after 15 min, about 30 min. total. Cool.
- 5. Mix mozzarella, ricotta, basil, and 1 C Parmesan in a medium bowl. Season with salt and pepper. Put about 3 T on each slice, spread evenly.
- 6. Starting at the short end, roll up eggplant slices, enclosing filling. Arrange seam side down in prepared dish. (Can be made 1 day ahead, cover and chill.)
- 7. Preheat oven to 350. Spoon marinara over rolls, sprinkle with remaining 2/3 C Parmesan. Bake uncovered until heated through and mozzarella cheese melts, about 30 min.
