Eggplant Rollatini (version II)

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2/3 cup vegetable oil
1 medium eggplant, peeled and cut lengthwise into 1/4 inch slices
2 eggs, beaten to blend
1 1/4 cup dried breadcrumbs
1 cup Ricotta cheese
1 package chopped spinach, cooked and squeezed dry
1 cup grated Mozzarella cheese
4 cups Quick Tomato Sauce (below)
additional grated Mozzarella cheese
Quick Tomato Sauce
1 (16 ounce) can crushed plum tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
2 teaspoons freshly grated Parmesan cheese
1 bay leaf
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled

Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 minutes per side. Drain thoroughly on paper towels. Repeat with remaining eggplant. Preheat oven to 350 degrees. Mix the ricotta and the spinach together. Spread Ricotta mixture over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 minutes.

Quick Tomato Sauce

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes. Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups. This tangy sauce is also delicious over freshly cooked pasta.
4 servings.



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