Ricotta-stuffed Rolled Eggplant (aubergine)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 -2 teaspoon seasoning salt
• 1 cup grated parmesan cheese
• black pepper
• 5 large eggs, slightly beaten
• 4 cups fresh breadcrumbs
• 15 -18 eggplants, slices 2 medium eggplants (sliced lenghwise 1/4- inch thick, can cut a little larger than 1/4-inch)
• 2 cups mozzarella cheese, grated
• 2 cups ricotta cheese
• 1 1/4 cups grated parmesan cheese
• 1 egg yolk, slighty beaten
• black pepper (to taste)
• seasoning salt (to taste, i use seasoned salt) or salt (to taste, i use seasoned salt)
• 1 teaspoon dried basil (rubbed between fingers to release the flavors)
• 4 cups cups pasta sauce (or more if needed)
• parmesan cheese (for topping or can use grated mozzarella cheese)

Recipe

• 1 set oven to 350°f.
• 2 spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
• 3 place flour in a shallow dish.
• 4 in another dish place the slightly beaten eggs.
• 5 in another dish mix together breadcrumbs with 1 cup parmesan cheese (you should have three separate dishes).
• 6 season eggplant slices with salt and pepper.
• 7 coat each slice with flour, then in eggs, then in the breadcrumb mixture.
• 8 arrange the eggplant slices in a single layer on baking sheets.
• 9 bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
• 10 in a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
• 11 spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
• 12 starting at the short end, roll up the slices with the filling inside.
• 13 arrange the eggplant slices seam-side down into prepared baking dish.
• 14 at this point you can cover and refrigerate the eggplant slices for up to 24 hours.
• 15 set oven to 350°f.
• 16 spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated parmesan cheese.
• 17 bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).