Delicious Eggplant Rollatini that Wow Your Taste Buds

Directions

1. 1

   Prep the Eggplant: Peel and slice the eggplant lengthwise into fifteen 1/8-inch thick slices. Place in a colander over a plate, sprinkle with salt, and toss. Let stand for 30 minutes to draw out moisture.

   30 min
2. 2

   Cook the Sauce: In a large saucepan, sauté the chopped onion in olive oil over medium heat. Add minced garlic and continue cooking for an additional minute. Stir in the remaining sauce ingredients, bringing it to a boil, then reduce heat and let simmer uncovered for 20-25 minutes until flavors are blended. Rinse and drain the eggplant slices well.

   20 min
3. 3

   Prepare the Filling: In a large bowl, combine the ricotta cheese, mozzarella cheese, 1/2 cup grated Parmesan, minced parsley, lightly beaten egg, and pepper. Mix well and set aside.

4. 4

   Coat the Eggplant: Place the lightly beaten eggs in a shallow bowl. In another shallow bowl, mix the seasoned bread crumbs with the remaining 1/2 cup grated Parmesan cheese, minced garlic, parsley, salt, and pepper. Dip each eggplant slice first into the egg, then coat with the breadcrumb mixture.

5. 5

   Fry the Eggplant: In an electric skillet or deep skillet, heat 1/2 inch of oil to 375°F. Fry the eggplant slices in batches until golden brown, about 2-3 minutes on each side. Drain on paper towels.

   2 min
6. 6

   Assemble and Bake: Preheat your oven to 375°F. Spoon 1 cup of sauce into an ungreased 13x9-inch baking dish. Spread 2 rounded tablespoons of the cheese filling over each eggplant slice, carefully roll up, and place seam side down in the dish. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining Parmesan cheese. Cover and bake until bubbly, about 30-35 minutes.

   30 min