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EGGPLANT ROLLATINE




Source of Recipe


Cousin in family


List of Ingredients




1 large eggplant about 2 lbs.
3 eggs
1/4 Cup Parmesan cheese, grated
1 cup Italian seasoned bread crumbs
1/2 cup olive oil
1 pkg. (8oz.) mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups homemade meat sauce.


Recipe





1. Trim ends from eggplant and pel. Cut lengthwise into
12 thin slices.

2.Beat 2 if the eggs slightly in a pie plate. Place bread crumbs
into another pie plate. Dip eggplant slices into egg, then crumbs.

3. Saute slices a few at a time in a large skillet and olive oil until soft and slightly golden. Drain on paper towels.

4. Divide the mozzarella and parmesan in small bowl. Stir in the other egg (and any left over beaten eggs and bread crumbs from the eggplant) Add parsley, salt and pepper. Pour about 2 cups of the meat sauce into a 13x9x2 inch baking dish.

5. Spoon about 1/3 of cheese mixture down center of each eggplant slice, then roll up, starting at the narrow end. Arrange single layer on top of sauce in dish. Pour remaining sauce over all, then top with sliced mozzarella cheese

6. Bake in moderate oven 350 for about 25 minutes or until bubbly hot.