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Eggplant Rollatini/ Parm
Ingredients
- 1 large good sized male egg plant. (male has the indented end and has less seeds)
- italian sauce of your choice.
- 1 cup mozzarella cheese
- 1/2 tsp garlic powder
- pinch oregano
- 1/4 cup romano cheese, grated
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 2 cup italian bread crumbs
- olive oil, extra virgin
Directions
- 1In a small mixing bowl, combine mozzarella , Romano, black pepper, garlic powder, and oregano and mix well.
- set aside in refrigerator until ready to use.
- 2Peel your eggplant and slice 1/2 inch length wise.
- Dip in beaten egg and coat with bread crumbs.
- Place in skillet with olive oil and brown lightly.
- Set on paper towel to drain.
- 3In baking pan, put a layer of sauce on the bottom to keep from sticking.
- Lay down one eggplant from one end and coat with mozzarella mixture. Stack one more piece ontop.
- 4Coat all your rolled eggplant with Italian sauce, sprinkle with grated Romano cheese.
- Cook in oven set at 325 until bubbling.
- Remove from oven and put a layer of Mozzarella cheese on top of egg plant.
- Put back in oven until cheese is melted and serve!
- Enjoy! Even our kids ❤️ it!
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