Eggplant Rollatini

Rollatini is an Italian-style dish that is usually made with thin slices of eggplant lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked. This recipe is definitely worth the effort and is not all that hard to do! 

• 1 cup ricotta cheese
• 1 egg, beaten
• 1 teaspoon Italian seasonings
• 2 tablespoons olive oil
• 1/2 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
• 1 cup Italian seasoned bread crumbs
• 14 ounces of tomato basil sauce ( homemade or jarred)

Mix together ricotta, egg, Italian seasoning, parmesan, 1 cup of the mozzarella and salt and pepper to taste. Set aside.

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Brown the eggplant on each side until golden (can be baked in oven using cooking spray for a lighter meal). Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees.

Dollap a generous tablespoon of ricotta cheese mixture onto each slice of eggplant. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour sauce over the rolls, and top with 1 cup of the shredded mozzarella cheese.

Bake for 20 minutes in the preheated oven or until the cheese is melted and lightly browned.

Enjoy!