24 ounces whole eggplant (cut into 24 1/8-1/4-inch thick slices)
4 large eggs (2 lightly beaten and 2 not)
3/4 cup soy flour
1 1/4 cups tomato sauce
1/4 cup extra virgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup grated parmesan cheese
4 ounces shredded mozzarella cheese
2 cups ricotta cheese
1 1/2 cups water
Begin with the eggplant and slice it into 1/8 – 1/4 inch thick slices. Arrange the slices in layers in a colander and sprinkle each layer lightly with salt.
Allow for the eggplant layers to stand for 15 minutes so the bitter juices can drain. Next, rinse and pat dry.
Whisk together in a large bowl the 2 eggs, soy flour, and water until the mixture is smooth. Next, heat about ¼ cup olive oil in a large skillet over medium-high heat until hot (but not smoking).
One slice at a time, dip the eggplant into the batter, and then add to the skillet. Cook the eggplant in batches (slices should not touch).
Turn the eggplant slices occasionally (2 to 3 minutes) until tender and golden. You can use more oil as necessary. Next, drain the eggplant slices on paper towels and transfer to a wire rack to cool.
Heat the oven to 400°F and lightly grease a 13×9 baking dish. Next, add ½ cup tomato sauce to pan and tilt to coat the bottom with sauce.
Make the filling in a large bowl. Add the remaining eggs, mozzarella, ricotta, parmesan, parsley, salt, and pepper. Combine the ingredients with a wooden spoon until well blended.
To form the rollatini, place a heaping tablespoon of the filling into the center of an eggplant slice and roll it up. Repeat this to form 24 rolls. Place the rolls seam-side down in rows in prepared pan. Next, spoon the remaining tomato sauce on top of the rolls.
Cover the pan snugly with foil and bake for 30 minutes. Remove the foil and continue baking for 10 additional minutes. The eggplant rollatini should be bubbly and lightly browned.
Total recipe makes 6 servings.
Fat: 31.1gCals: 432.8