Eggplant Rollatini

Serves 8-10 people

  • 2 Eggplant, sliced long-ways, ¼ inch thick
  • 2 cups fresh spinach
  • ¼ cup parmesan cheese
  • ½ cup red peppers, diced
  • Salt and pepper
  • 2 cups Tomato Basil Soup for Good
  • Flour, for dusting
  • Egg, beating well, for dipping
  • Bread crumbs, for coating
  • Oil, for pan frying

Directions

  1. Preheat oven to 350⁰F.
  2. Dip eggplant slices in flour, lightly coating both sides and shaking off and excess flour.
  3. With the opposite hand, dip in egg wash.
  4. With original hand, dip in breadcrumbs.
  5. Heat enough oil to coat the bottom of a flat skillet over medium high heat.
  6. Pan fry coated eggplant until just golden. Lay on paper towels to absorb excess oil.
  7. Place thin layers of the filling ingredients on each strip of eggplant.
  8. Roll eggplant and place in an oven safe dish, seam down. Cover each rollatini lightly with Tomato Basil Soup for Good.
  9. Bake in oven for 5-8 minutes until filling is hot and melted.

Vegetarian

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