stuffed eggplant parmesan rolls

Ingredients

• Servings: 8
• 1 large eggplant, ends trimmed
• 2 teaspoons sea salt, or as needed
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup dried bread crumbs
• vegetable oil for frying, or as needed
• 2 cups ricotta cheese
• 1/2 cup grated romano cheese
• 1 tablespoon minced garlic
• salt and ground black pepper to taste
• 2 cups prepared pasta sauce

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• 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 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.