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Eggplant Rollatini

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main-dish low carb vegetarian dinner italian


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Ingredients for 6 servings

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 2/3 cups grated parmesan cheese (about 8 ounces)

18 1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)

3 cups (packed) coarsely grated whole-milk mozzarella cheese (about 12 ounces)

1 1/4 cups ricotta cheese (preferably whole-milk)

3/4 cup chopped fresh basil leaves

3 cups purchased marinara sauce

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