The Originators of Quick & Easy Cooking!

Menu

MrFood.com
Free Offer
Mr. Food Blue Ribbon Casseroles: 23 Easy Casserole Recipes

No matter if youre looking for a main dish or a go-along, these comfort food recipes will fit your mealtime needs. This FREE eCookbook will have you dreaming of casseroles all day long!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Villa Valenti's Eggplant Rollatini

(2 Votes)
Villa Valentis Eggplant Rollatini
SERVES
8
SERVING SIZE
2 roll-ups per serving
COOK TIME
1 Hr

Mr. Food and his family enjoyed this dish at their favorite Italian restaurant in their hometown for years. Emma Valenti sure was gracious about sharing her recipe with us and, since we can't duplicate her homemade sauce, we've simplified it for you.

What You'll Need

  • 4 eggs
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 2 cups Italian-flavored bread crumbs
  • 1/2 cup olive oil
  • 2 medium eggplant, peeled and cut lengthwise into 1/4-inch thick slices (about 16 slices total)
  • 1 (26-ounce) jar spaghetti sauce, divided
  • 1 (32-ounce) container ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder

What to Do

  1. Preheat oven to 350 degrees F. Place eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish; beat well. Place bread crumbs in another shallow dish. In a large skillet over medium-high heat, heat 2 tablespoons oil.
  2. Meanwhile, dip eggplant slices in egg mixture then coat completely with bread crumbs. Place coated eggplant slices in skillet a few at a time and cook 2 to 3 minutes per side or until golden, adding more oil as needed. Drain on a paper towel-lined platter.
  3. Reserve 1 cup spaghetti sauce and pour remaining sauce over the bottom of a 9- x 13-inch baking dish.
  4. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, garlic powder, and remaining salt, and pepper; mix well.
  5. Place eggplant on a work surface and spread 1/4 cup ricotta cheese mixture over the top of each. Roll up jelly-roll fashion and place seam-side down in baking dish. Pour reserved 1 cup spaghetti sauce over eggplant rolls.
  6. Bake 30 to 35 minutes or until ricotta mixture oozes out of eggplant. Sprinkle with remaining 1 cup mozzarella cheese. Bake 5 to 7 minutes more or until cheese is melted. 

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 643
  • Calories from Fat 370
  • Total Fat 41g 63 %
  • Saturated Fat 17g 86 %
  • Trans Fat 0.0g 0 %
  • Protein 30g 59 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 179mg 60 %
  • Sodium 1,535mg 64 %
  • Total Carbohydrates 40g 13 %
  • Dietary Fiber 5.0g 20 %
  • Sugars 10g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

January of 2014 Villa Valenti burned to the ground. I can only hope they will rebuild as it is my favorite fancy Italian restaurant. You can buy their sauce in many of our grocery stores in the Capital District area of NYS. Just wanted to say!

This web site is awsome. Mr. Food you have it made Alan

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----