Eggplant Rollatini. One of the best things I have ever cooked.
I had some eggplant in my refrigerator I needed to cook. I also had some prosciutto and ricotta.
The result….scrumptious.
Ya’ll this is SOOOOO GOOD.
The key is slicing the eggplant very thin!!
Eggplant Rollatini
1 large eggplant, sliced long ways into about 9 pieces
1 cup Italian bread crumbs
1/2 cup Kraft grated parmesan
2 eggs, beaten with a splash of milk
1 cup ricotta
1 clove garlic, grated
1 egg
1/4 cup Kraft grated parmesan
1/2 cup shredded mozzarella
salt and pepper
9 slices prosciutto
1 cup shredded mozzarella cheese
1 jar marinara
Preheat oven to 375 degrees.
On a large plate, mix together the bread crumbs and 1/2 cup parmesan.
Dip the eggplant slices in egg then coat in breadcrumb mixture. Fry in a skillet in olive oil until lightly brown on each side. Set aside to drain on a plate lined with a paper towel.
In a separate bowl, mix together the ricotta, garlic, egg, 1/4 cup parmesan, 1/2 cup mozzarella, and a pinch of salt and pepper.
In a large aluminum pan or casserole dish, pour about 1/2 the marinara sauce into the pan to coat the bottom.
Take a piece of eggplant and place a slice of prosciutto on top. Spread some of the ricotta mixture on top of the prosciutto. Roll up the eggplant and place seam side down in the pan.
Repeat for the rest of the eggplant rolls.
Pour the rest of the marinara on top of the rollatinis.
Top with 1 cup of mozzarella. Cover with foil and bake for 35-40 minutes or until hot and bubbly.
