Recipe: Eggplant Rollatine with Homemade Meat Sauce (Woman's Day magazine, 1970's)

EGGPLANT ROLLATINE

"Thin slices of tender eggplant are rolled around a filling containing three cheeses and topped with Homemade Meat Sauce."

1 large eggplant, weighing about 2 pounds
3 eggs, divided use
1 cup packaged bread crumbs
1/2 cup olive or vegetable oil
1 (8 ounce) package mozzarella cheese, divided use
1 (1 pound) container cottage cheese
1/4 cup grated Parmesan cheese
2 teaspoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 cups Homemade Meat Sauce (recipe follows)

Trim ends from eggplant; pare; cut lengthwise into 12 thin slices.

Beat 2 of the eggs slightly in a pie plate; place bread crumbs in a second pie plate. Dip eggplant into eggs, then crumbs.

In a large skillet, saute slices, a few at a time, in oil, until soft and lightly golden; drain on paper toweling.

Divide the mozzarella cheese in half; dice one half and cut the remaining into 12 thin slices.

Combine cottage cheese, diced mozzarella cheese and Parmesan cheese in a small bowl; stir in remaining egg, parsley, salt and pepper.

Pour 2 cups of Homemade Meat Sauce into a 13x9x2-inch baking dish. Spoon about 1/3 cup of cheese filling down the center of each eggplant slice; roll up, starting at narrow end; arrange a single layer in baking dish. Pour remaining sauce over and top with the slices of mozzarella cheese.

Bake in moderate oven (350 degrees F) 25 minutes, or until bubbly-hot.

HOMEMADE MEAT SAUCE
Makes 12 cups

"Make a batch of this meaty home-style sauce. Use it for the Ziti Casserole. Freeze the extra for another meal."

1 large onion, chopped (1 cup)
2 cloves garlic, minced
1/4 cup vegetable oil
1 pound ground beef
2 Italian sausages, chopped
2 1/2 cans (28 ounces each) Italian tomatoes
2 cans (6 ounces each) tomato paste
2 tablespoons sugar
1 tablespoon leaf oregano, crumbled
1 tablespoon leaf basil, crumbled
1 tablespoon salt (or to taste)
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Saute onion and garlic in oil until soft in a large skillet.

Add beef and sausage to skillet and brown. Pour off all but 2 tablespoons fat in skillet.

Stir in tomatoes, tomato paste, sugar, oregano, basil, salt and pepper. Simmer, uncovered, stirring frequently, 45 minutes, or until sauce thickens. Stir in Parmesan cheese; cool.

Freeze in plastic containers in measured recipe portions.

Eggplant Rollatine recipe makes 6 servings
From: Recipelink.com
Source: Vintage magazine recipe clipping: Woman's Day magazine, 1972