Dom's Mom's Stuffed Eggplant Rolls
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Ingredients
| 1 pint | ricotta cheese | | 2 tbsp. | chopped basil leaves or | | parsley | | 1 | lg. eggplant, peeled and sliced lengthwise into 1/2-inch slices | | 2 | eggs, beaten | | 1/2 cup | flour, mixed with | | 1/2 tsp. | pepper and | | 1/2 tsp. | salt | | 3 cups | meatless tomato sauce | | 8 oz. | mozzarella cheese, sliced | | Mozzarella cheese, grated | | Basil leaves, chopped | | Olive oil |
1 Recipe Reviews
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I just made this and it's really good! It's nice to make something other than chicken. I added a box of frozen spinach, thawed and drained well for some added nutrients and texture.
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Instructions
Mix the chopped basil or parsley with the ricotta. Dredge the eggplant slices in the flour mixture (I put the flour in a bag and shake the eggplant slices in it a few at a time).
Heat a small amount of olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and sauté on both sides until nicely browned. Transfer to a cutting board or plate and let cool slightly while you put more eggplant slices in the pan. Put a slice of mozzarella on each cooked eggplant slice; add a spoonful of the ricotta (3 to 4 tbsp.) and gently roll up (don't squish out the ricotta). Transfer the finished eggplant rolls to a shallow baking dish.
When all of the rolls are finished, pour marinara sauce over them and top with grated mozzarella. Bake at 350°F for approximately 20 minutes or until very hot. Sprinkle each serving with chopped basil.
Author's Comments
Low fat version: Use low-fat mozzarella and low or non-fat ricotta (the non-fat ricotta I've used is softer than low-fat but tastes fine). Instead of pouring olive oil in the pan to sauté the eggplant, use an olive oil cooking spray. Spray olive oil on the eggplant slices before turning to cook the second side.
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