Beer makes batters better, meat more tender, and sauces more flavorful.
Eggplant Rollatini
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- #16050
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 medium eggplants
1 egg
2 tablespoons whole wheat flour
1/3 cup milk
1 tablespoon oil
1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1/3 cup ricotta cheese
1 egg
1 tablespoon parsley
salt and pepper, to taste
marinara sauce
mozzarella cheese, grated
1/4 cup oil
1 tablespoon butter or margarine
directions
Mix Mozzarella cheese, Parmesan cheese, Ricotta cheese, egg, parsley salt and pepper together until smooth. Chill. Cut eggplant into slices 1/4" wide. Mix egg, flour, milk and 1 Tbsp oil into a smooth batter. Dip eggplant slices into some additional flour, shaking off excess. Heat oil and butter together. Dip eggplant into batter to coat.
Saute in oil until browned on both sides. Drain on paper towels. Place about 2 tablespoons filling on each eggplant slice. Roll loosely. Arrange rolls with seam side down in baking dish which has been sprayed with Pam. Pour a strip of marinara sauce down the middle of the riolls.
Sprinkle with additional grated Mozzarella. Bake about 20 minutes at 350 degrees.
added by
gilduno
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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