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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Wednesday, March 9, 2016

EGGPLANT PARMESAN ROLLATINI

If you love eggplant parmesan, try this out. I got this from a friend who loves to cook. So if you do make this call me up, and I'll stop by to eat it.

INGREDIENTS

4-5  tbsp. olive oil
2 large or 3 medium round eggplant, sliced lengthwise
Sea salt and pepper
2 cups ready made marinara sauce
2 whole eggs
1 lb. container of ricotta cheese
2 12 tsp. dried oregano
2 1/4 cup mozzarella
2/3 cup parmesan

DIRECTIONS

  1. Preheat oven to 450° F. and divide the oil between 2 baking sheets. Arrange the eggplant slices in a single layer on the baking sheets and turn to coat in the oil; season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Bake eggplant, rotating  baking sheets halfway until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
  3. Meanwhile, in the bottom of a 9-by-13-inch or a 3-quart baking dish, spread ½ cup of the marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and ¼ teaspoon each salt and pepper.
  4. Place about 3 tablespoons of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
  5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
  6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.


        
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