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    You are in: Home / Recipes / Eggplant (Aubergine) Rollatini Recipe
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    Eggplant (Aubergine) Rollatini

    Eggplant (Aubergine) Rollatini. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    30 mins

    1 min

    Rita~'s Note:

    These delish rich oven fried eggplant is filled with yummy cheese and fresh herbs topped with your favorite sauce or store bought for ease.If you opt for the roasted garlic go for the whole bulb it's sweetness is very good in this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Spoon the ricotta into a fine strainer placed over a bowl in the refrigerator for several hours. Discard the excess liquid. Preheat the oven to 350 degrees F.
    2. 2
      Spread thin coating of olive oil on 3-4 baking or cookie sheet pans, or reuse the same pan several times.
    3. 3
      Put the flat end of the eggplant down onto the cutting board. Slice the eggplants lengthwise into 1/4-inch thick slices, to make about 15 slices. Beat 4 of the eggs. Add salt and pepper to season eggs. Coat each eggplant slice with flour, then dip into the beaten eggs, drain any excess egg mixture, then coat with bread crumbs and lay flat on baking sheet.
    4. 4
      Bake until golden brown, about 15 minutes.
    5. 5
      You may have to bake them in batches. Remove from the oven and cool to room temperature.
    6. 6
      Combine ricotta, remaining egg, garlic, basil, parsley, 3/4 of the mozzeralla cheese and 1/2 cup of the grated Romano or Parmesan in a bowl. Mix well. Add salt and pepper, to taste.
    7. 7
      Spoon 1 cup of tomato sauce onto the bottom of a small baking dish. Spoon 1 to 2 tablespoons of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place into the baking dish.
    8. 8
      Top with remaining tomato sauce, mozzarella, and grated Parmesan. Cover with foil and bake for 45 minutes, until the tomato sauce is bubbling and the filling is hot. Let them rest for 15 minutes before serving.

    Ratings & Reviews:

    • on January 29, 2011

      55

      Wow what a wonderful recipe! Everyone raved about it...I too sweated out my eggplant first ...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013

      55

      Love this recipe! I hadn't made this in years and needed this recipe as a refresher. DELISH!<br/>I did fry the eggplant though. My personal preference. <br/>Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2012

      55

      Excellent! We love eggplant rollatini anyways, but I usually fry it. Baking it makes the whole dish much lighter and less time consuming. Even the kids love it - yum!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Eggplant (Aubergine) Rollatini

    Serving Size: 1 (542 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 871.8
     
    Calories from Fat 415
    47%
    Total Fat 46.1 g
    70%
    Saturated Fat 25.2 g
    126%
    Cholesterol 360.8 mg
    120%
    Sodium 2770.9 mg
    115%
    Total Carbohydrate 62.4 g
    20%
    Dietary Fiber 12.8 g
    51%
    Sugars 17.7 g
    71%
    Protein 55.0 g
    110%

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