Recipe Station

You can get creative with the vegetables if you want. However, we followed this recipe exact and totally loved how it came out.

Let’s Get Started…

The Ingredients To Gather:

• 4 large eggs, beaten to blend
• 3 1/2 cups fresh breadcrumbs made from crustless French bread
• 2 2/3 cups grated Parmesan cheese (about 8 ounces)
• 18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
• 3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)
• 1 1/4 cups ricotta cheese (preferably whole-milk)
• 3/4 cup chopped fresh basil leaves
• 3 cups purchased marinara sauce

The Step By Step Directions To Follow:

1. Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray.
2. Place flour in 1 wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another.
3. Sprinkle each eggplant slice with salt and pepper.
4. Coat each slice with flour, then beaten egg, and finally breadcrumb mixture. Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
5. Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese in medium bowl. Season filling with salt and pepper. Divide filling among eggplant slices (about 3 tablespoons per slice); spread evenly. Starting at 1 short end, roll up eggplant slices, enclosing filling. Arrange rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead. Cover and chill.)

Finished!

Have You Made This Delightful Little Casserole Before? If Sooo Tell Us How Good It Was & How Much You Liked It.

Happy Baking & Enjoy!

Article Source: Epicurious