STUFFED EGGPLANT PARMESAN ROLLS
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g
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Rufaro Katsande
[email protected]I can't wait to try this recipe!
Jeimi Tool
[email protected]These rolls are a fun and creative way to serve eggplant.
Mostak Ahammed
[email protected]I'm not a big fan of eggplant, but I really enjoyed these rolls.
fikreab kebede
[email protected]I think these rolls would be even better if they were served with a marinara sauce.
Janera Nurse
[email protected]These rolls are a great way to use up leftover eggplant.
Kaily Barreto
[email protected]I would definitely recommend this recipe to anyone who loves eggplant parmesan.
Amal Tamer
[email protected]These rolls are the perfect appetizer or main course. They're easy to make and always a hit with my guests.
Mohammed Masum
[email protected]I found the recipe to be a bit time-consuming, but the rolls were definitely worth the effort.
Tuyel Ahmed
[email protected]The rolls were a bit bland for my taste.
Asif Aziz
[email protected]I've made these rolls several times and they're always a hit! I love that they're a healthier alternative to traditional eggplant parmesan.
ping pong noodle san
[email protected]These rolls are so easy to make and they're always a crowd-pleaser.
Caleb Luke
[email protected]I followed the recipe exactly and the rolls turned out perfectly! They were a big hit with my family.
Dhiraj Khadka
[email protected]The rolls were good, but I think I would have liked them better if the eggplant was thinner.
aadhil aadhi
[email protected]I found the recipe to be a bit confusing and the rolls didn't turn out as expected.
Ronna Lama
[email protected]These rolls were a bit too greasy for my taste.
Md Mukit
[email protected]The eggplant parmesan rolls were delicious! The eggplant was cooked perfectly and the filling was flavorful and cheesy. I will definitely be making this recipe again.
Elizabeth Navarro
[email protected]I made these rolls for a potluck and they were a huge success! I will definitely be making them again.
RR Rijan
[email protected]The recipe was easy to follow and the rolls turned out beautifully. I'm so glad I tried this recipe!
Mohammed Abdul - Halim
[email protected]These eggplant parmesan rolls were a hit at my dinner party! Everyone loved them.
Nathan Buskirk
[email protected]I tried this recipe and it was delicious! The eggplant was perfectly tender and the filling was flavorful and cheesy. I will definitely be making this again.