Stuffed Eggplant Rolls
1 pint ricotta cheese
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).
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
basil leaves, chopped
mozzarella cheese, grated
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.
Rose, Tinley park, Il
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