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.

Stuffed Eggplant Parmesan Rolls
0 Likes
Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Eggplant Parmesan Stuffed Rolls: Breaded eggplant filled with garlicky Italian cheese, baked and served with tomato or cream sauce topped with cheese.
Ingredients:
  • 1 large eggplant, ends trimmed
  • 2 teaspoons sea salt, or as needed
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup dried bread crumbs
  • vegetable oil for frying, or as needed
  • 2 cups ricotta cheese
  • 0.5 cup grated Romano cheese
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), then generously butter a 9x13-inch baking dish.
  • Slice the eggplant into 1/4-inch thick slices lengthwise. Lay the slices on paper towels and generously sprinkle both sides with sea salt. Allow the slices to drain for 30 minutes, then rinse and pat dry with paper towels.
  • Prepare three shallow bowls - one with flour, one with beaten eggs, and one with bread crumbs. Coat each eggplant slice in flour, then egg, and finally bread crumbs.
  • In a large skillet over medium heat, fry eggplant slices in vegetable oil until golden brown on both sides, about 5 minutes each. Drain on paper towels, then refrigerate on baking sheets for 10 minutes.
  • Combine ricotta cheese, Romano cheese, and garlic in a bowl; season generously with salt and black pepper. Lay a cooled eggplant slice on a work surface and spoon 1/3 to 1/2 cup of the cheese mixture in the middle; roll up the slice and position seam side down on the baking sheet. Repeat with the rest of the slices and cheese filling.
  • Place rolls in the warm oven until the filling is heated through, approximately 25 minutes.

Similar Recipes