Easy Eggplant Rolls

 

 

A guest post from Gloria:

 

Easy Eggplant Rolls

 

Ingredients:

1 large eggplant cut lengthwise into 8 slices and seasoned with salt and pepper

4 large eggs

3/4 cup pesto

2 1/2 cups of Italian bread crumbs

6 tablespoons of olive oil

3/4 cup ricotta cheese

1/3 cup grated asiago

1 cup marinara sauce of your choice

Directions:

Preheat the oven to 350 degrees. In a large bowl, mix together the eggs and 1/3 of the pesto.  Dip each seasoned slice of eggplant into the egg and pesto mix and then coat it with bread crumbs.

In a large nonstick pan, cook the eggplant in batches in heated olive oil until they are golden brown.  Transfer the eggplant to a paper-towel-lined plate.

In a separate small bowl, mix the ricotta cheese with the asiago.

Spread approximately 1 tablespoon of the remaining pesto on each eggplant slice and top with approximately 2 tablespoons of the cheese mix.

Roll up each eggplant slice (you can use toothpicks to keep them from unrolling). Bake seam side down in the oven until the eggplant is tender (this will depend on how thick your eggplant slices are, but about 10-15 minutes). Top with heated marinara sauce and a little extra cheese.