Recipe

Eggplant Rollups Over Spaghetti Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 2 months ago This vegetable dish is a different take on an Italian dish. The only thing that keeps it from being completely vegetarian is the cheese. Since I'm not one, I'd have to assume you can find cheese that you can substitute. Enjoy!! Prep:30m Cook:10m Servings:4	Knwalter
	cheap vegetables eggplant italian cheesey tomatosauce

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Ingredients

1 large eggplant (about 1-3/4 lbs.), cut length-wise into 8 slices.

sat

pepper

4 large eggs

3/4 cup store-bought pesto

2-1/2 cups bread crumbs

6 Tbs. EVOO (extra-virgin olive oil)

3/4 cup ricotta cheese

1/3 cup grated Pecorino-Romano cheese

1 cup store-bought marinara sauce

8 oz. spaghetti, cooked

Directions

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and pesto. Pour the bread crumbs into a large plate.

Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

Pre-heat the oven to 350 degrees F.

In a large non-stick skillet, heat 2 Tbs. EVOO over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 Tbs. of oil. Transfer the eggplant to a paper-towel-lined baking sheet.

In a small bowl, combine the Ricotta and 3 Tbs. of the Pecorino-Romano cheese; season with salt and pepper.

Spread 1 Tbs. of the remaining pesto onto each eggplant slice and top with about 2 Tbs. of the cheese mixture.

Roll up each slice and bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.

Meanwhile, in a small sauce-pan, bring the marinara sauce to a simmer. Top the eggplant roll-ups with the marinara sauce and sprinkle with remaining Pecorino-Romano cheese.

Serve over the cooked spaghetti.

Mmmmmmmmmmmmmmm!!!!

**recipe and photograph from "Every Day with Rachael Ray" magazine**

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