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Eggplant Rollatini Recipe

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This recipe for Eggplant Rollatini is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Eggplants
2 C Marinara Sauce
2 Eggs
1-15 oz. Ricotta cheese
2 C Mozzarella, grated
1/2 C Parmesan, grated
2 t. dried oregano
Salt and Pepper
Extra Virgin Olive Oil
Directions:
Directions:
Peel and slice the eggplant lengthwise. Slather in olive oil and sprinkle with salt and pepper. Place on a large baking tin and bake at 400 for about 10-15 min.
For the filling,beat the eggs, ricotta and oregano together with 1 cup of the Mozzarella. Pour about half the marinara in the bottom of a deep-sided baking dish. Fill the eggplant with the filling and roll up. Top the rolls with remaining marinara and mozzarella. Sprinkle with Parmesan and bake at 350 for 20-25 min.
Personal Notes:
Personal Notes:
Always use Kosher Salt when baking.

 

 

 

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