Ingredients
- 1 cup ricotta cheese
- 1 TBSP olive oil
- 1/2 tsp garlic, chopped.
- 1/2 c mozarella cheese, shredded
- 1/4 c romano cheese
- 1 egg
- 1 T parsley chopped
- 1 T fresh thyme, chopped
- salt
- pepper
- 6 slices of eggplant 1/4 inch thick (top to bottom)
- 1 c vegetable oil
- Rollatini mix (from the above ingredients)
- 1 c tomato sauce
- 1/2 c mozzarella, shredded
Directions
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In skillet, heat oil to hot.
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Place eggplant slices in hot oil and cook until tender. turning once during cooking.
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Repeat for all 6 slices.
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Remove from hot oil and place on paper towels to drain.
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Let eggplant cool.
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Place eggplant on clean surface, over lapping two of the longer slices slightly with the wide end of one next to the thin end of other.
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Season with salt and pepper.
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Place rolatini filling on top of eggplant an droll up.
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Place in oven safe dish and bake at 350 degrees for 30 minutes or until hot all the way through.
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Warm tomatoe sauce in a small saucepan.
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Place sauce on top of eggplant.
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Cover with mozzarella cheese and place back in the oven until cheese is melted.