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Cheesy eggplant supreme rolls
1 each eggplant sliced vertically ¼ inch thick
Filling:
1 # ricotta cheese
2 eggs
Salt and pepper to taste
½ cup parmesan cheese
1 cup shredded mozzarella
2 cloves fresh garlic sauté in olive oil
¼ cup Romano cheese
2 Tsp. Dried Basil
2 Tsp. Dried oregano
2 Tsp. Dried parsley
Breading:
2 eggs beaten in a little water
½ container Italian style bread crumbs
Sauce:
½ quart marinara sauce
Mix together the ricotta, eggs, salt and pepper, parmesan, mozzarella, garlic, and spices.
Peel the eggplant and slice it lengthwise ¼ inch thick. Dip into beaten eggs and then the bread crumbs. Sauté in olive oil until golden brown over medium heat. Place about 2 Tb. Of filling inside each one and roll up. Place in a casserole dish and cover with sauce and a sprinkle of Romano cheese. Bake at 400 degrees for about 25 minutes or until hot.
College of DuPage
