Eggplant Rollatini
By: Anonymous
Published: Monday, April 5, 2010 - 6:24am

Ingredients




2/3 cup vegetable oil
1 med. eggplant, peeled and cut lengthwise into ¼ inch slices
2 eggs, beaten to blend
1 1/4 cups dried breadcrumbs
1 cup Ricotta cheese
1 cup grated Mozzarella cheese
4 cups Quick Tomato Sauce
Additional grated Mozzarella cheese
1 (16 oz.) can crushed plum tomatoes, undrained
1 (8 oz.) can tomato sauce
1/2 cup tomato paste
1/4 cup dry red wine
2 teaspoons freshly grated Parmesan cheese
1 bay leaf
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled

Preparation

1 Heat oil in heavy large skillet over medium-high heat. Dip eggplant slice into eggs. Dip into breadcrumbs, coating thoroughly. Add to skillet and cook until browned, about 3 minutes per side. Drain thoroughly on paper towels. Repeat with remaining eggplant. 2 Preheat oven to 350 degrees. Spread Ricotta over each eggplant slice. Sprinkle with Mozzarella. Roll up jelly roll fashion, starting at one short end. Secure each with toothpick. Spread 2 cups tomato sauce in bottom of 9 x 13 inch ovenproof glass baking dish. Place rolls atop sauce. Pour remaining 2 cups sauce over. Sprinkle with additional Mozzarella. Bake until cheese is golden, about 30 minutes. 4 servings. 3 Combine all ingredients in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer until thickened, stirring occasionally, about 20 minutes. Serve hot. (Can be prepared 1 month ahead and frozen in airtight container.) Makes about 4 cups. This tangy sauce is also delicious over freshly cooked pasta.