Eggplant Rolatini Casserole...better the next day.
* Exported from MasterCook *
Eggplant Rolatini Casserole
Recipe By :George Stella
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
Eggplant:
3 eggs
2 tablespoons Parmesan cheese -- grated
1 tablespoon water
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
2 medium eggplants
Tomato Sauce:
1 tablespoon olive oil
2 tablespoons diced red onion
2 cloves garlic -- chopped
1 can no-sugar-added diced tomatoes -- (14-ounce)
1 can no-sugar-added tomato sauce -- (8-ounce)
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cheese Filling
1 package whole-milk ricotta cheese -- 15 ounces
8 ounces mozzarella cheese -- shredded
1/2 cup Parmesan cheese -- grated
1/4 cup roasted red peppers -- diced
1 tablespoon italian parsley -- chopped
1 tablespoon fresh oregano -- chopped
1 clove garlic -- minced
1/4 teaspoon black pepper
1 large egg
Topping
4 ounces mozzarella cheese -- shredded
1 tablespoon olive oil
1/2 teaspoon dried oregano
Garnish
1 bunch fresh basil -- torn into pieces
Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl.
Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula.
Turn oven down to 350 degrees F.
Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 335 Calories; 23g Fat (59.4% calories from fat); 20g Protein; 14g Carbohydrate; 4g Dietary Fiber; 164mg Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 3 Fat.
