Eggplant Rollatini

“Want to learn how to cook eggplant? Here’s where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again.” —Nancy Sousley, Lafayette, Indiana

Eggplant RollatiniPhoto: Taste of Home
Eggplant Rollatini
Eggplant Rollatini
Servings Prep Time Cook Time
5 servings 1hour 30minutes
Servings Prep Time
5 servings 1hour
Cook Time
30minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Peel and slice eggplant lengthwise into fifteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
  2. In a large bowl, combine filling ingredients; set aside.
  3. 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.
  4. In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
  5. Preheat oven to 375°. Spoon 1 cup sauce into an ungreased 13x9-in. 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 Notes

Nutrition Facts
3 each: 726 calories, 48g fat (15g saturated fat), 181mg cholesterol, 3182mg sodium, 44g carbohydrate (19g sugars, 7g fiber), 35g protein.