Eggplant Rollatini with an Indian Twist


Eggplant is such a beautiful vegetable. It goes a long way when you’re on a budget. I decided to give this an Indian twist by using tomato Masala. If you like spicy food you’re gonna love it. If you don’t care for spicy use an Italian sauce (see recipe)

Eggplant Rollatini with an Indian Twist
 
Here are the Ingredients:
  • 1 eggplant, large
  • 1 cup fresh ricotta
  • 1/2 cup fresh mozzarella, shredded
  • 1/4 cup Romano cheese, grated
  • 1 cup bread crumbs
  • 2 large eggs, beaten
  • vegetable spray
  • garlic powder
Preheat oven to 375
 
Cut the ends off the eggplant and then cut the eggplant lengthwise, into 1/4-inch thick slices. Lay eggplant on a flat surface and sprinkle with salt to sweat and help remove excess moisture and any bitterness from the eggplant. Place in a colander with a plate underneath and set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a paper towel. Spray a baking sheet with vegetable spray and then place eggplant slices on the sheet and bake until lightly browned and tender, about 8 minutes per side. Remove slices from the oven and allow to cool.
 
Take ricotta and mozzarella and blend well. Beat eggs and pour on a plate. Take bread crumbs and put on another plate. Dip one side of eggplant in egg, remove and place the egg side on the plate with bread crumbs until coated. Lightly sprinkle with garlic. Assemble the eggplant slices by placing a heaping tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place rolled eggplant into a greased 13 by 9 inch baking dish and sprinkle with Romano cheese. Bake for 20 minutes. Remove from oven and top each Rollatini with a tablespoon of creamy tomato Masala. Bake for another 10 minutes. Serve.
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