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Nonstick olive oil spray flour eggs fresh breadcrumbs Parmesan cheese Mozzarella cheese Ricotta cheese fresh basil purchased marinara sauce
Viewed: 52 - Published at: 9 years agoIngredients
- Nonstick olive oil spray
- All purpose flour
- 4 large eggs, beaten to blend
- 3 1/2 cups fresh breadcrumbs made from crustless French bread
- 2 2/3 cups grated Parmesan cheese (about 8 ounces)
- 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
- 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
- 1 1/4 cups ricotta cheese (preferably whole-milk)
- 3/4 cup chopped fresh basil leaves
- 3 cups purchased marinara sauce
Method
- Preheat oven to 350F.
- Spray 3 baking sheets and one 13x9x2-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 350F.
- 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.
