Eggplant Rolatini Casserole 

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Instructions
9 x 13 inc. baking dish and preheat oven to 400 degrees F.

Make the eggplant: Whisk together the egg whites, parmesan, water, salt, oregano and garlic powder in a bowl

Trim the eggs off each eggplant and, using a peeler, peel off 2 large swaths of skin in the sides. Cute each eggplant lengthwise into 6 slices about 1/2 inch think. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly brown, about 12 minutes. Let cool slightly before carefully loosing each slice from the pan with a flat spatula.

Turn over down to 350 degrees.

Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring until soft and translucent. Ad the remaining ingredients and cook. Stirring for 2 minutes more.

Make the Cheese Filling: Mix all of the ingredients together in a bowl.

Assemble the Ralatini: Place 2 tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down. In the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on the top and filling starts to ooze out of the rolls. Remove and service garnished with the basil.

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Yields: 8 Servings



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