Eggplant Rollatini di Trieste
- 2 Eggplants sliced vertically
- 4 eggs
- ¼ cup Flour
- 2 cups Plain bread crumbs
- 1 lb of Ricotta
- Salt , pepper to taste
- ½ cup Romano Cheese
- 1 cup Mozzarella Cheese
- Lg handful of Italian Parsley
- Marinara sauce already prepared.
- 1-2 cups of fresh Spinach Chopped
- In a bowl mix 2 eggs, salt and pepper and add a touch of milk. Beat with fork.
- Place the flour/breadcrumb mixture in a large bowl or plate. Take the sliced eggplant, dip in egg then breadcrumb mixture and fry until lightly brown. Place on a plate with lined with paper towel.
- In a med size bowl add ricotta, 2 eggs, Romano, spinach, salt and pepper and chopped parsley. Stir together very well.
- Take one slice of Eggplant, top with a Lg T of Ricotta mixture and roll up.
- In a 9 x 13 baking dish spoon in a thin layer of Marinara Sauce. Place the Eggplant Rollatini seam side down. Top with Marinara sauce and top with Mozzarella.
- Bake 350 for 30 minutes and serve.
