Eggplant Rollatini
Ingredients:
1 large eggplant
1 tablespoon salt
Sauce:
1 small onion, chopped
1/4 cup olive oil
2 garlic cloves, minced
1 can (15 ounces) tomato sauce
2 can (14-1/2 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Filling:
1 carton (15 ounces) ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 Egg, lightly beaten
1/8 teaspoon pepper
Coating:
3 eggs, lightly beaten
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese, divided
2 garlic cloves, minced
2 tablespoons minced fresh parsley
Dash each salt and pepper
Oil for frying
Directions:
Peel and slice eggplant lengthwise into fifteen 1/8-in. thick slices.
Place in a colander over a plate; sprinkle with salt and toss. Let
stand for 30 minutes.
Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add
garlic; cook 1 minute longer. Stir in the remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
or until flavors are blended, stirring occasionally. Rinse and drain
eggplant.
In a large bowl, combine the filling ingredients; set aside.
Place eggs in a shallow bowl. In another shallow bowl, combine the
bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and
pepper. Dip eggplant in eggs, then bread crumb mixture.
In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant
in batches for 2-3 minutes on each side or until golden brown. Drain
on paper towels.
Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish.
Spread 2 rounded tablespoons filling over each eggplant slice.
Carefully roll up and place seam side down in baking dish. Spoon
remaining sauce over roll-ups. Sprinkle with remaining Parmesan
cheese. Cover and bake at 375° for 30-35 minutes or until
bubbly.
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