Eggplant Rollatini Recipe: How to Make It

Ingredients

• 1 large eggplant
• 1 tablespoon salt
• SAUCE:
• 1 small onion, chopped
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) diced tomatoes
• 1/2 cup chicken broth
• 1/4 cup tomato paste
• 2 tablespoons minced fresh parsley
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• FILLING:
• 1 carton (15 ounces) ricotta cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 large egg, lightly beaten
• 1/8 teaspoon pepper
• COATING:
• 3 large eggs, lightly beaten
• 1 cup seasoned bread crumbs
• 1 cup grated Parmesan cheese, divided
• Dash each salt and pepper
• Oil for frying