This is my recipe for Eggplant Rollatini. Enjoy! - Hedy

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Recipe: Eggplant Rollatini
1 eggplant
1 cup flour
4 eggs beaten – 3 for breading and 1 for ricotta
2 cups breadcrumbs
2 cups Grated Pecorino Romano
2 cups ricotta
1 lb. mozzarella
Salt to taste
Granulated Garlic
Fresh chopped Parsley
Oil for frying
Marinara Sauce (see video on Nanny’s Italian Kitchen)

Season bread crumbs with granulated garlic, salt, 1 cup of grated cheese, and fresh parsley.

Peel and slice one large eggplant lengthwise (try to get the slender eggplants they have fewer seeds).

Place on towels and lightly salt them to get all the water out of the eggplant for at least a couple of hours. Remove towels and place eggplant slices in flour, then in eggs, and finally in the seasoned bread crumbs. Fry them lightly in oil for about 2 minutes on each side. Drain on paper towels.

Season ricotta with egg and grated cheese. Slice mozzarella into sticks (like a French fry). Take a large scoop of ricotta place it in each slice of eggplant, add mozzarella stick, and roll.

Place in pan, cover with sauce and mozzarella, and bake for about 20-30 minutes at 350 degrees.

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