Stuffed Eggplant Aubergine Rolls Recette

A delightful and surprisingly easy recipe for Stuffed Eggplant Aubergine Rolls! This tasty dish is perfect as a light meal or impressive side. Featuring creamy ricotta, melty mozzarella, and rich marinara, these rolls are bursting with flavor. Can't find eggplant? No problem! Use zucchini for a delicious twist. This recipe is perfect for a weeknight dinner or a special occasion.

Préparation 25 min

Cuisson 45 min

Calories 563.5 kcal

Protéines 67g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Stuffed Eggplant Aubergine Rolls

2 medium eggplants
2 tablespoons salt
enough water to cover completely
1/2 cup all-purpose flour
Italian Spices
2 large beaten eggs
1/4 cup olive oil
1 tablespoon fresh mozzarella cheese (for each roll)
1 tablespoon ricotta cheese (for each roll)
2 tablespoons finely chopped fresh parsley
Ground Black Pepper
1 1/2 cups marinara sauce
Romano Cheese
3 medium zucchini (alternative to eggplant)
1/2 cup grated Parmesan cheese

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Comment préparer Stuffed Eggplant Aubergine Rolls

Wash 2 medium eggplants (or 3 medium zucchini), remove stems, peel, and slice lengthwise into 1/4-inch thick slices.
In a large bowl, combine eggplant slices with 2 tablespoons of salt and enough water to cover completely.
Weight down the eggplant slices with a heavy plate and let sit for 20-30 minutes (longer is better to remove bitterness).
Pat the eggplant slices completely dry with paper towels.
Heat 1/4 cup olive oil in a large skillet over medium heat. (Be careful; hot oil splatters!)
Dredge each eggplant slice in 1/2 cup all-purpose flour, then dip in 2 large beaten eggs.
Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Place a 1-tablespoon slice of fresh mozzarella and 1 tablespoon of ricotta cheese in the center of each eggplant slice.
Roll up the eggplant slices and place seam-side down in a greased 9x13 inch baking dish.
Pour 1 1/2 cups of your favorite marinara sauce over the eggplant rolls.
Bake in a preheated 350°F (175°C) oven for 20-30 minutes, or until heated through and bubbly.
Garnish with 1/2 cup grated Parmesan cheese and 2 tablespoons of finely chopped fresh parsley before serving.

Nutrition Information (Approximate per serving)

Sodium

57 g

Sugar

74g

Fat

90g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Lunch Main Dish / Dinner Side Dishes European Italian Mediterranean Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Side Dishes Vegetables Oven European Vegetarian Italian Dietary Comfort Food Taste Mood Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Stuffed Eggplant Aubergine Rolls ?

Stuffed Eggplant Aubergine Rolls prend environ 70 minutes du début à la fin — environ 25 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Stuffed Eggplant Aubergine Rolls ?

Stuffed Eggplant Aubergine Rolls contient environ 563.5 calories par portion, avec environ 67 g de protéines, 11 g de glucides et 51 g de lipides.

De quels ingrédients ai-je besoin pour Stuffed Eggplant Aubergine Rolls ?

Les principaux ingrédients de Stuffed Eggplant Aubergine Rolls sont Eggplants, Salt, Cold Water, Flour, Italian Spices, Eggs. Consultez la liste complète avec les quantités ci-dessus.