Eggplant Rolvoltini

Eggplant Roll-ups

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1 large eggplant
5 eggs
3 cups flour
1/2 cup milk
salt and pepper to taste
1/4 cup olive oil
Ricotta Filling:
3 pounds of ricotta
2 eggs
2 tablespoons chopped parsley
salt and pepper to taste
1/2 cup grated romano cheese
2 cups of shredded mozzarella cheese
4 cups marinara sauce

Peel eggplant. Hold eggplant in upright position and slice lengthwise, making thin slices.

Season eggplant with salt and pepper and dredge in flour. Dip floured eggplant in egg and milk mixture.

Heat oil in sauté pan to medium. Place eggplant in pan and cook till golden on both sides, turning once. Drain on paper towel to absorb oil.

In a mixing bowl, combine ingredients of ricotta filling and mix well. Place 2 cups marinara sauce in the bottom of baking dish to cover. Lay eggplant on table and place 1 1/2 tbs. of filling at one end of the slice. Roll and place in the baking dish. Repeat this step with remaining slices. Top with remaining marinara sauce and mozzarella cheese. Bake at 350 degrees for 1/2 hour.

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