Recipe Archives->Vegetables->Eggplant Rollatini 02

 
Eggplant Rollatini
 
2/3 cup vegetable oil
1 medium eggplant, peeled and cut lengthwise into 1/4 inch slices
2 eggs, beaten to blend
1 1/4 cup dried breadcrumbs
1 cup Ricotta cheese
1 package chopped spinach, cooked and squeezed dry
1 cup grated Mozzarella cheese
4 cups tomato sauce below (or you can use a jar or your homemade sauce)
Additional grated Mozzarella cheese
 
Heat oil in heavy large skillet over medium-high heat.  Dip eggplant
slice into eggs.  Dip into breadcrumbs, coating thoroughly.  Add
to skillet and cook until browned, about 3 minutes per side.  Drain
thoroughly on paper towels.  Repeat with remaining eggplant.
Preheat oven to 350 degrees.  Mix the ricotta and the spinach
together.  Spread Ricotta mixture over each eggplant slice.  Sprinkle
with Mozzarella.  Roll up jelly roll fashion, starting at one short
end.  Secure each with toothpick.  Spread 2 cups tomato sauce in
bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop
sauce.  Pour remaining 2 cups sauce over.  Sprinkle with additional
Mozzarella.  Bake until cheese is golden, about 30 minutes.  4
servings.
 

QUICK TOMATO SAUCE
 
1 (16 oz.) can crushed plum tomatoes, undrained
1 (8 oz.) can tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
2 tsp. freshly grated Parmesan cheese
1 bay leaf
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled

Combine all ingredients in heavy medium saucepan.  Bring to boil,
stirring occasionally.  Reduce heat and simmer until thickened,
stirring occasionally, about 20 minutes.  Serve hot.  (Can be
prepared 1 month ahead and frozen in airtight container.)  Makes
about 4 cups. This tangy sauce is also delicious over freshly cooked
pasta.   Jan

Printable version: eggplant-rollatini02.txt.