Eggplant Rollatini

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 cups flour
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup grated parmigiano
• 2 -3 eggplants, medium-small sliced lengthwise 1/8-inch thick (about 1.5 lbs)
• 1 cup extra virgin olive oil
• 1 cup whole milk ricotta cheese, drained overnight
• 2 tablespoons flat leaf parsley, chopped
• 1 cup shredded mozzarella cheese, divided
• 1/4 lb thinly sliced prosciutto
• 1 1/2 cups marinara sauce
• 1/4 cup grated parmigiano

Recipe

• 1 in one shallow dish, place 1 cup of flour.
• 2 place two of the eggs in a second shallow dish, and beat lightly.
• 3 in a third shallow dish, place salt, and half the pepper, and the parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
• 4 dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
• 5 heat olive oil in a large, deep skillet until hot but not smoking.
• 6 place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
• 7 remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
• 8 preheat the oven to 350â°f.
• 9 place the drained ricotta cheese in a bowl and mash it with a fork.
• 10 add the last egg, the parsley, half of the shredded mozzarella, the
• 11 remaining half of the pepper, and mix well. set aside.
• 12 to stuff the eggplant, place one slice of prosciutto on top of the eggplant.
• 13 next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
• 14 beginning with the wider end of the eggplant, roll up, from top to bottom.
• 15 pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
• 16 place the eggplant rolls side by side on top of the marinara sauce.
• 17 pour the remaining sauce over the eggplant rolls.
• 18 sprinkle with the 3 tablespoons of grated parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
• 19 bake for 25 minutes or until bubbly around the edges.
• 20 remove from the oven and let cool for 2-3 minutes before serving.
• 21 note: to drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. cover with plastic wrap and refrigerate for at least 6 hours, or overnight. discard the whey.
• 22 that's it!