Ingredients for Stuffed Eggplant Aubergine Rolls
- 2 medium eggplants
- 2 tablespoons salt
- enough water to cover completely
- 1/2 cup all-purpose flour
- Italian Spices (not specified in recipe)
- 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 (not specified in recipe)
- 1 1/2 cups marinara sauce
- Romano Cheese (not specified in recipe)
- 3 medium zucchini (alternative to eggplant)
- 1/2 cup grated Parmesan cheese
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How to Make 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
