MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Rollatini
 Categories: Vegetables, Herbs, Chilies, Cheese
      Yield: 5 servings
 
      1 lg Eggplant
      1 tb Salt

MMMMM---------------------------SAUCE--------------------------------
      1 sm Onion, chopped
    1/4 c  Olive oil
      2 cl Garlic; minced
     15 oz Can tomato sauce
 14 1/2 oz Can diced tomatoes
    1/2 c  Chicken broth
    1/4 c  Tomato paste
      2 tb Minced fresh parsley
      2 ts Sugar
    1/2 ts Salt
    1/2 ts Dried basil
    1/4 ts Pepper
    1/8 ts Crushed red pepper flakes

MMMMM--------------------------FILLING-------------------------------
     15 oz Ricotta cheese
      1 c  Shredded mozzarella cheese
    1/2 c  Grated Parmesan cheese
    1/4 c  Minced fresh parsley
      1 lg Egg; lightly beaten
    1/8 ts Pepper

MMMMM--------------------------COATING-------------------------------
      3 lg Eggs; lightly beaten
      1 c  Seasoned bread crumbs
      1 c  Grated Parmesan cheese;
           - divided
      2 cl Garlic; minced
      2 tb Minced fresh parsley
           Salt & pepper
           Oil for frying
 
  Peel and slice eggplant lengthwise into fifteen 1/8"
  slices. Place in a colander over a plate; sprinkle with
  salt and toss. Let stand 30 minutes.
  
  Meanwhile, for sauce, in a large saucepan, saute onion
  in oil. Add garlic; cook 1 minute longer. Stir in
  remaining sauce ingredients. Bring to a boil. Reduce
  heat; simmer, uncovered, until flavors are blended,
  stirring occasionally, 20-25 minutes. Rinse and drain
  eggplant.
  
  In a large bowl, combine filling ingredients; set aside.
  
  Place eggs in a shallow bowl. In another shallow bowl,
  combine bread crumbs, 1/2 cup Parmesan cheese, garlic,
  parsley, salt and pepper. Dip eggplant in eggs, then
  bread crumb mixture.
  
  In an electric skillet or deep skillet, heat 1/2" of oil
  to 375°F/190°C. Fry eggplant in batches until golden
  brown, 2-3 minutes on each side. Drain on paper towels.
  
  Set oven @ 375°F/190°C.
  
  Spoon 1 cup sauce into an ungreased 13" X 9" baking
  dish. Spread 2 rounded tablespoons filling over each
  eggplant slice. Carefully roll up and place seam side
  down in baking dish. Spoon remaining sauce over
  roll-ups. Sprinkle with remaining Parmesan cheese. Cover
  and bake until bubbly, 30-35 minutes.
  
  Recipe by Nancy Sousley, Lafayette, Indiana
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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