EGGPLANT ROLLETINI



If Im eating out and see eggplant rolletini is on the menu-Im ordering it! Its one of my favorite foods. I love being able to make this at home for my friends, especially the vegetarians. Serve it alone as an appetizer or with pasta as an entree. 

EGGPLANT ROLLETINI

-1 Large eggplant sliced thin long ways

-1 1/2 Cups seasoned bread crumbs

-2 Beaten eggs
-2 Tbs. water 
-Olive oil for frying
-Salt and pepper
-1 Tbs parsley
-Parmesan cheese
-1 egg
-1 (15oz) ricotta cheese
-1 Cup shredded mozzarella cheese
-1  Cup of tomato sauce-jarred or your own

DIRECTIONS:

Pre heat the oven to 350 degrees

1. Slice and skin the eggplant long ways. Set aside
2. In a medium bowl, beat 2 eggs and add 2 tbs of water. In another medium bowl, add the breadcrumbs. Dip eggplant slices in egg mix-and then in the bread crumbs. Continue till all eggplant slices are egged and breaded.
3. Heat a few tbs of olive oil in medium sauce pan over MED HIGH heat. Make sure oil is hot before adding the eggplant or else it will absorb all the oil and be soggy. (You may need to add more olive oil during the frying process-add as needed)
4. Fry the eggplant on both sides until golden brown (2-3 min on each side) immediately sprinkle fried eggplant with a salt and pepper. Drain the slices on paper towels. Continue till all eggplant slices are fried and seasoned. 
5. In a small bowl add 1 egg, ricotta cheese and mozzarella cheese. Season with salt, pepper and parley- mix well. 
6. Add a generous scoop of the ricotta filling to the eggplant.
7. Roll the eggplant up and add it to a oven safe baking dish that has been lined with a little tomato sauce.
8. Add all the eggplant to the dish. Top with remaining sauce-sprinkle with Parmesan cheese.
9. Bake for 25 minutes-serve and enjoy!