Easy Eggplant Rollatini

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 2 Eggplants, medium

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 6 cups Marinara sauce

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 2 1/2 cups Breadcrumbs, seasoned

• Dairy

  • 1/4 cup Milk
  • 2 1/2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated
  • 2 cups Ricotta cheese

Found on dishingdelish.com

Description

Ingredients

• 2 medium eggplants
• 6 cups marinara sauce
• 4 large eggs
• 2 1/2 cups seasoned breadcrumbs
• 2 1/2 cups mozzarella cheese, shredded
• 2 cups ricotta cheese
• 1 1/2 cup all purpose flour (more as needed)
• 1/2 cup parmesan cheese, grated
• 1/4 cup milk
• 2 tbsp fresh basil, chopped
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions

• Preheat oven to 350°F. Grease a large baking sheet and set aside.
• Cut eggplant lengthwise into 14 thin pieces (about 1/4-inch thick).
• Set three separate bowls next to baking sheet. Add flour to one bowl, beat eggs and milk together in the second bowl, and add breadcrumbs to the third bowl.
• Take piece of eggplant and dip in first bowl to coat with flour. Shake lightly to remove excess. Then dip eggplant in egg mixture, coating completely. Last, coat eggplant with breadcrumbs and place on baking sheet.
• Repeat with remaining pieces of eggplant.
• Bake eggplant for 15 minutes. Turn pieces over and bake an additional 15 minutes. Remove from oven and allow to cool.
• In a mixing bowl add ricotta cheese, parmesan, 1 cup mozzarella, basil, cayenne, salt, and pepper. Stir all ingredients together until combined.
• Add 2 cups marinara sauce to bottom of large baking dish, spreading evenly with a spoon.
• Take one piece of eggplant and add about 2 tbsp. ricotta filling to one end. Roll eggplant, leaving just enough room in the middle for the filling. Place seam side down in baking dish.
• Repeat for all eggplant slices.
• Top eggplant evenly with remaining marinara sauce and mozzarella cheese.
• Bake uncovered for 30 minutes, or until cheese is golden brown and a fork easily goes through eggplant.