Aubergine Rollatini

• Course:Dinner
• Preparation time: 20 Minutes
• Cooking time: 75 Minutes
• Quantity:6 Persons

Ingredients

1. 125 gr. whole mozzarella
2. 2 cup whole ricotta cheese
3. 0.33 cup parmesan cheese
4. 1.25 cup tinned tomato sauce
5. 750 gr. aubergine
6. 0.75 cup soya flour
7. 1.50 cup water
8. 0.25 cup fresh parsley
9. 0.25 tsp salt
10. 0.25 tsp ground pepper
11. 0.25 cup extra virgin olive oil
12. 4 large egg

Preparation instructions

Slice eggplants into 1/8 - 1/4 inch slices and arrange in layers in a colander, sprinkling each layer lightly with salt. Let stand 15 minutes for bitter juices to drain, then rinse and pat dry.In a large bowl, whisk together water, soy flour and 2 eggs until smooth. Heat about ¼ cup olive oil in a heavy large skillet over medium-high heat until hot but not smoking. Dip eggplant, one slice at a time, in the batter then add to the skillet. Cook eggplant in batches (slices should not touch), turning occasionally, 2 to 3 minutes, until tender and golden. Use more oil as necessary. Drain eggplant slices on paper towels and transfer to a wire rack to cool.Heat oven to 200°Celsius. Lightly butter a 13x9 baking dish. Add ½ cup tomato sauce to pan and tilt to coat bottom with sauce. For filling: In a large bowl, add ricotta, mozzarella, remaining eggs, cheese, parsley, salt, and pepper; mix with a wooden spoon until well blended. To form rollatini: Place a heaping tablespoon of filling in the centre of an eggplant slice and roll up; repeat to form 24 rolls. Place rolls seam-side down in rows in prepared pan. Spoon remaining tomato sauce over the top of the rolls. Cover pan snugly with foil. Bake 30 minutes; remove foil and continue baking for 10 additional minutes, until bubbly and lightly browned.