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  • Dago Alley - 07

    From Dave Drum@1:3634/12 to All on Friday, March 24, 2023 15:02:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggplant Rollatini
    Categories: Vegetables, Herbs, Chilies, Cheese
    Yield: 5 servings

    1 lg Eggplant
    1 tb Salt

    MMMMM---------------------------SAUCE--------------------------------
    1 sm Onion, chopped
    1/4 c Olive oil
    2 cl Garlic; minced
    15 oz Can tomato sauce
    14 1/2 oz Can diced tomatoes
    1/2 c Chicken broth
    1/4 c Tomato paste
    2 tb Minced fresh parsley
    2 ts Sugar
    1/2 ts Salt
    1/2 ts Dried basil
    1/4 ts Pepper
    1/8 ts Crushed red pepper flakes

    MMMMM--------------------------FILLING-------------------------------
    15 oz Ricotta cheese
    1 c Shredded mozzarella cheese
    1/2 c Grated Parmesan cheese
    1/4 c Minced fresh parsley
    1 lg Egg; lightly beaten
    1/8 ts Pepper

    MMMMM--------------------------COATING-------------------------------
    3 lg Eggs; lightly beaten
    1 c Seasoned bread crumbs
    1 c Grated Parmesan cheese;
    - divided
    2 cl Garlic; minced
    2 tb Minced fresh parsley
    Salt & pepper
    Oil for frying

    Peel and slice eggplant lengthwise into fifteen 1/8"
    slices. Place in a colander over a plate; sprinkle with
    salt and toss. Let stand 30 minutes.

    Meanwhile, for sauce, in a large saucepan, saute onion
    in oil. Add garlic; cook 1 minute longer. Stir in
    remaining sauce ingredients. Bring to a boil. Reduce
    heat; simmer, uncovered, until flavors are blended,
    stirring occasionally, 20-25 minutes. Rinse and drain
    eggplant.

    In a large bowl, combine filling ingredients; set aside.

    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.

    In an electric skillet or deep skillet, heat 1/2" of oil
    to 375ºF/190ºC. Fry eggplant in batches until golden
    brown, 2-3 minutes on each side. Drain on paper towels.

    Set oven @ 375ºF/190ºC.

    Spoon 1 cup sauce into an ungreased 13" X 9" 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.

    Nancy Sousley, Lafayette, Indiana

    Makes: 5 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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