Stuffed Rolled Eggplant

(1 vote)

2 large eggplants
Egg Mixture
3 eggs
1 cup milk
2 teaspoons garlic, chopped
2 teaspoons onion, chopped
1 teaspoon parsley, chopped
flour for dredging
extra virgin olive oil for frying
Cheese Filling
1 1/2 pounds ricotta
2 eggs
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 teaspoons parsley, chopped
8 ounces mozzarella, shredded
salt
pepper
1/8 teaspoon nutmeg (optional)
1/4 cup parmesan cheese
marinara sauce

Peel and slice eggplant lengthwise into 16 slices, about 1/8" thick. Soak in salt water for 30 minutes. Drain well, pat dry. Dip eggplant into flour then egg mixture. Fry in medium hot olive oil until golden brown, drain over several layers of absorbent paper.

Mix cheese filling set aside. In a casserole dish, spread Marinara sauce thinly on bottom. Place a spoonful of cheese mixture on each slice of eggplant, roll up in jelly roll fashion and place seam side down in prepared casserole dish. Spoon more sauce on top of each roll and sprinkle with Parmesan cheese. Bake in hot oven, uncovered, for 14-18 minutes.

Serves 8.


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