adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ricotta Eggplant Rolls
Ricotta Eggplant Rolls
0 Likes
Prep Time:
90 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
"Summer eggplant rolls, perfect for entertaining! Swap homemade tomato sauce for jarred and whipping cream for milk/half-and-half to save time and hassle."
Ingredients:
  • 0.5 cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (10 ounce) can tomato sauce
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 0.5 teaspoon ground black pepper
  • 2 cups plain dried bread crumbs
  • 1 cup all-purpose flour
  • 2 eggs
  • 0.25 cup heavy cream
  • 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.75 cup chopped fresh parsley
  • 1 teaspoon fresh parsley, for garnish
Instructions:
  • In a large saucepan over medium heat, heat 1 tablespoon of olive oil until shimmering. Add garlic and cook until fragrant and lightly browned. Stir in crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Cover and simmer over medium-low heat for 30 minutes, stirring occasionally. Set aside off heat once done.
  • Preheat the oven to 400°F (200°C). Combine bread crumbs and flour in a large shallow dish. Whisk eggs and cream together in a separate dish using a fork.
  • In a large skillet over medium-high heat, fry the eggplant slices dipped in egg mixture and coated with breadcrumbs in the remaining olive oil until golden brown, turning once. Drain on paper towels.
  • Start by coating the bottom of a 9x13 inch baking dish with a thin layer of marinara sauce. Then, in a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and parsley. Spread 2 to 3 tablespoons of the cheese mixture on one side of each eggplant slice. Roll them up and place them seam side down in the baking dish. Pour the remaining tomato sauce over the rolls and cover the dish with a lid or aluminum foil.
  • Place in the preheated oven and bake for 30 minutes. Just before serving, sprinkle with extra chopped parsley for a burst of freshness and color, if desired.

Similar Recipes