Stuffed Eggplant Aubergine Rolls Recipe

Ingredients for Stuffed Eggplant Aubergine Rolls

• Eggplants
• 2 tablespoons salt
• Cold Water
• 1/2 cup all-purpose flour
• Italian Spices
• Eggs
• 1/4 cup olive oil
• Mozzarella Cheese
• 1/2 cup ricotta cheese
• Fresh Parsley
• Ground Black Pepper
• 1 1/2 cups marinara sauce
• Romano Cheese

How to Make Stuffed Eggplant Aubergine Rolls

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