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Eggplant Rolls, Sauce and Sea Scallops Recipe

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Eggplant Rolls, Sauce and Sea Scallops
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Ingredients

  • 1/4 cup Olive Oil
  • 1 small onion, cut into quarters
  • 1 clove garlic, chopped
  • 1 28-oz can Italian style tomatoes, seeded and blended
  • 1 6-oz can tomato paste
  • 1/2 tsp sugar
  • salt and pepper to taste
  • Baked Eggplant Rolls – a mouth watering presentation of eggplant stuffed with ricotta and mozzarella cheese.
  • 1/2 cup olive oil
  • 1 large eggplant
  • 3/4 cup Ricotta cheese (I used part skim)
  • 1 cup mozzarella cheese, diced (I used marinated mozzarella)
  • 1/2 cup flour
  • 3 eggs, beaten
  • 2 – 3 TBS olive oil
  • 2 tsp parsley – flat leaf
  • white pepper (I used black pepper)
  • 2 cups Marinara sauce (from above recipe)
  • 1/2 Grated Romano cheese (I used 1/4 cup Asiago and 1/4 Romano)
  • 1 lb Sea Scallops – rinse and pat dry …REAL dry

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