Eggplant Rollatini

• 4 lg eggs, beaten to blend
• 3 1/2 C breadcrumbs
• 2 2/3 C grated Parmesan cheese (8 oz)
• 18 1/4-1/3 inch thick length wise eggplant slices, from 2 medium
• 3 C coarsely grated whole-milk mozzarella cheese (12 oz)
• 1 1/4 C ricotta
• 3/4 C basil leaves, chopped
• 3 C marinara sauce

1. 1. Preheat oven to 350. Spray three baking sheets and one 13x9 inch glass baking dish with nonstick spray.
2. 2. Place flour in 1 wide shallow bowl, eggs in a second bowl, and breadcrumbs mixed with 1 C Parmesan in another bowl.
3. 3. Sprinkle each eggplant slice with salt and pepper. Coat each with flour, then beaten egg, and finally breadcrumb mixture.
4. 4. Arrange eggplant slices in single layer on prepared sheets. Bake in batches until coating is golden, turning after 15 min, about 30 min. total. Cool.
5. 5. Mix mozzarella, ricotta, basil, and 1 C Parmesan in a medium bowl. Season with salt and pepper. Put about 3 T on each slice, spread evenly.
6. 6. Starting at the short end, roll up eggplant slices, enclosing filling. Arrange seam side down in prepared dish. (Can be made 1 day ahead, cover and chill.)
7. 7. Preheat oven to 350. Spoon marinara over rolls, sprinkle with remaining 2/3 C Parmesan. Bake uncovered until heated through and mozzarella cheese melts, about 30 min.

eggs, breadcrumbs, parmesan cheese, mozzarella cheese, ricotta, basil, marinara sauce

Taken from www.epicurious.com/recipes/member/views/eggplant-rollatini-52401571 (may not work)