|Eggplant Rollatini with Buffalo Mozzarella and Marinara|
**Eggplant Rollatini with Buffalo Mozzarella and Marinara Sauce**
from the Kitchen of More Than Burnt Toast
Nonstick olive oil spray
All purpose flour
4 large eggs, beaten to blend
3 1/2 cups fresh breadcrumbs made from crustless French bread
2 cups Parmesan cheese, grated (divided)
2 medium eggplants (18 - 1/4- to 1/3-inch-thick lengthwise eggplant slices)
2 balls buffalo mozzarella cheese (cut each ball into 9 slices)
3/4 cup chopped fresh basil leaves
3 cups your favourite marinara sauce
Preheat oven to 350°F. Spray 3 baking sheets and one 13x9x2-inch glass baking dish with nonstick spray. Place flour in 1 wide shallow bowl or on waxed paper, eggs in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in another bowl or on waxed paper. Sprinkle each eggplant slice with salt and pepper. 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.
Place one slice buffalo mozzarella on each slice of baked eggplant. Sprinkle with 1/2 cup grated Parmesan cheese and basil. 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.)
Preheat oven to 350°F. Spoon marinara sauce over rolls; sprinkle with remaining 1/2 cup Parmesan cheese. Bake uncovered until rollatini are heated through and mozzarella cheese melts, about 30 minutes.