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Eggplant Rollatini 02

Make Eggplant Rollatini 02 at home with Vegetable Oil, Dried Breadcrumbs, Ricotta Cheese, Mozzarella Cheese, and Tomato Paste. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2/3 cup
• 1 1/4 cup
• 1 cup
• 1 cup
• 1/2 cup
• 2

Method (preview)

1. 1

   Heat oil in heavy large skillet over medium-high heat.

2. 2

   Dip eggplant slice into eggs.

3. 3

   Dip into breadcrumbs, coating thoroughly.

4. 4

   Add to skillet and cook until browned, about 3 minutes per side.

5. 5

   Drain thoroughly on paper towels.

6. 6

   Repeat with remaining eggplant.

7. 7

   Preheat oven to 350 degrees.

8. 8

   Mix the ricotta and the spinach together.

9. 9

   Spread Ricotta mixture over each eggplant slice.

10. 10

    Sprinkle with Mozzarella.

11. 11

    Roll up jelly roll fashion, starting at one short end.

12. 12

    Secure each with toothpick.

13. 13

    Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish.

14. 14

    Place rolls atop sauce.

15. 15

    Pour remaining 2 cups sauce over.

16. 16

    Sprinkle with additional

17. 17

    Mozzarella. Bake until cheese is golden, about 30 minutes. 4 servings.

18. 18

    Combine all ingredients in heavy medium saucepan.

19. 19

    Bring to boil, stirring occasionally.

20. 20

    Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes.

21. 21

    Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups.

22. 22

    This tangy sauce is also delicious over freshly cooked pasta.