EGGPLANT ROLLATINI
This hearty eggplant dinner is filled with great Italian flavor. It takes a few minutes to fry the slices of eggplant, but once that's done it's easy to assemble. We love the mix of cheese in the filling. Seasoned perfectly with oregano, garlic, and black pepper once baked it is nice and creamy. Prepare this Italian dinner next...
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. In a small mixing bowl, combine ricotta, Romano, black pepper, garlic powder, and oregano and mix well.
- 2. Set aside in refrigerator until ready to use.
- 3. Peel the eggplant.
- 4. Slice thin lengthwise.
- 5. Dip in beaten egg.
- 6. Coat with bread crumbs.
- 7. Place in skillet with olive oil and brown lightly.
- 8. Set on a paper towel to drain.
- 9. In a baking pan, put a layer of sauce on the bottom to keep rollatini from sticking.
- 10. Take eggplant from the wide end and coat with ricotta mixture.
- 11. Roll from wide end to narrow end.
- 12. Place with end to the bottom of the pan.
- 13. Coat all your rolled eggplant with Italian sauce. Sprinkle with grated Romano cheese.
- 14. Cook in the oven set at 325 until bubbling. Remove from the oven and put a layer of mozzarella cheese on top of the eggplant. Put back in the oven until cheese is melted.
- 15. Serve and enjoy!
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