Italian

Eggplant Rollitini is for Dinner.

Eggplant Rollitini takes 20 minutes to prepare.

Eggplant Rollitini takes 30 minutes to cook.

Eggplant Rollitini makes 7 servings.

The ingredients for Eggplant Rollitini are:

* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
* Egg, fresh, 1 large
* Milk, 2%, .25 cup
* *Bread Crumbs (Progresso Italian Style), 1 cup
* Tomato Sauce, 425 grams
* Granulated Sugar, 2 tsp
* Pepper, black, .25 tsp
* Water, tap, 1 cup (8 fl oz)
* *Cheese, Monterrey Jack, shredded, 8 oz
* Oregano, ground, .25 tsp
* Ricotta Cheese, part skim milk, 1 cup

Here is how you make Eggplant Rollitini:

Cut eggplant thin enough to roll up. Dip ea slice in milk & egg mixture. Cost with bread crumbs. Broil on large cookie sheet 5-7 minutes on both sides or til tender - watch out they burn easily.Mix tomato sauce, sugar, pepper, and water togetherMix cheeses and oregano together. Place about 2 tbsp filling on each slice. roll from top to bottom. put some sauce in the bottom of casserole dish. put rolled up rollitinis seam down on sauce - cover with remaining sauce.bake at 350 for 30 minutes.Number of Servings: 7Recipe submitted by SparkPeople user LADEESUNSHINE.

The nutritional information for Eggplant Rollitini is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 293.6

• Total Fat: 15.1 g
• Cholesterol: 70.5 mg
• Sodium: 851.9 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 3.2 g
• Protein: 9.0 g

Eggplant Rollitini is Italian cuisine.