Stuffed Eggplant Rolls

(7 votes)

1 pint ricotta cheese
2 tablespoons chopped basil leaves or parsley
1 large eggplant, peeled and sliced lengthwise into 1/2-inch slices
2 eggs, beaten
1/2 cup flour, mixed with 1/2 teaspoon pepper and 1/2 teaspoon salt
3 cups meatless tomato sauce
8 ounces mozzarella cheese, sliced
olive oil
basil leaves, chopped
mozzarella cheese, grated

Mix the chopped basil or parsley with the ricotta. Dredge the eggplant slices in the flour mixture (I put the flour in a bag and shake the eggplant slices in it a few at a time).

Heat a small amount of olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and sauté on both sides until nicely browned. Transfer to a cutting board or plate and let cool slightly while you put more eggplant slices in the pan. Put a slice of mozzarella on each cooked eggplant slice; add a spoonful of the ricotta (3 to 4 tablespoons) and gently roll up (don't squish out the ricotta). Transfer the finished eggplant rolls to a shallow baking dish.

When all of the rolls are finished, pour marinara sauce over them and top with grated mozzarella. Bake at 350°F for approximately 20 minutes or until very hot. Sprinkle each serving with chopped basil.


add garlic
Rose, Tinley park, Il

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