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Baked Eggplant Rollatini
Ingredients:
1 1 1/4 lb. eggplant
1 egg
1/4 c. milk
1 c. dried bread crumbs
oilve oil
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
oregano leaves
1/2 lb. Monterey Jack cheese
1 c. ricotta cheese
1 1 1/4 lb. eggplant
1 egg
1/4 c. milk
1 c. dried bread crumbs
oilve oil
1 (15 oz.) can tomato sauce
2 tsp. sugar
1/4 tsp. pepper
oregano leaves
1/2 lb. Monterey Jack cheese
1 c. ricotta cheese
Directions:
About 1 hour before serving; slice eggplant lengthwise into 12 1/8" thick slices. In a pie plate, mix egg and milk. Place bread crumbs on waxed paper. Dip eggplant in egg mixture, then coat with bread crumbs. Brush 15 1/2" by 10 1/2" jelly-roll pan with 3 Tbs. oilve oil. Place half of eggplant slices in pan,arrangimg them so they fit in one layer.
Broil eggplant 5 to 7 minutes until tender and lightly btowned on both sides; remove to plate. Repeat with 3 more Tbs. oil and remaining eggplant. In bowl, mix tomato sauce, sugar, pepper,1 c. water and 1/4 tsp. oregano; set aside.
Turn oven to 350. Shred Monterey Jack cheese. In bowl, mix ricotta, 1/4 tsp. oregano and all but 2 Tbs. shredded cheese. Spoon about 2 Tbs. cheese mixture in 1/2" wide strip on each eggplant slice; roll. Spoon some tomato sauce mixture into bottom of 2 qt. baking dish. Place eggplant rolls, seam-side down,in sauce in baking dish; top with remaining sauce.
Bake 30 minutes or until heated through. Sprinkle with remaining shredded cheese; return to oven and heat just until cheese melts.
Makes 6 Servings
About 1 hour before serving; slice eggplant lengthwise into 12 1/8" thick slices. In a pie plate, mix egg and milk. Place bread crumbs on waxed paper. Dip eggplant in egg mixture, then coat with bread crumbs. Brush 15 1/2" by 10 1/2" jelly-roll pan with 3 Tbs. oilve oil. Place half of eggplant slices in pan,arrangimg them so they fit in one layer.
Broil eggplant 5 to 7 minutes until tender and lightly btowned on both sides; remove to plate. Repeat with 3 more Tbs. oil and remaining eggplant. In bowl, mix tomato sauce, sugar, pepper,1 c. water and 1/4 tsp. oregano; set aside.
Turn oven to 350. Shred Monterey Jack cheese. In bowl, mix ricotta, 1/4 tsp. oregano and all but 2 Tbs. shredded cheese. Spoon about 2 Tbs. cheese mixture in 1/2" wide strip on each eggplant slice; roll. Spoon some tomato sauce mixture into bottom of 2 qt. baking dish. Place eggplant rolls, seam-side down,in sauce in baking dish; top with remaining sauce.
Bake 30 minutes or until heated through. Sprinkle with remaining shredded cheese; return to oven and heat just until cheese melts.
Makes 6 Servings
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