Eggplant (Aubergine) Roll-Ups |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is my own take on a recipe I learned in cooking class several years ago. It makes a nice presentation and is fun to serve to guests. Hope you like it. Ingredients:
2 eggplants |
vegetable oil (for frying) |
tomato sauce (i use a hearty homemade meat sauce, but you can use jarred) |
15 ounces ricotta cheese |
1/2 cup parmesan cheese |
2 cups shredded mozzarella cheese |
3 minced garlic cloves |
4 eggs |
breadcrumbs |
Directions:
1. peel skin off eggplant
2. slice eggplant lengthwise in 1/4 thick slices.
3. heat enough oil for frying.
4. dip eggplant into 3 beaten eggs.
5. then dip into breadcrumbs.
6. fry the eggplant in the oil (do not overlap).
7. drain on paper towels.
8. mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling).
9. cover the bottom of a casserole dish with sauce.
10. spread a thin layer of the filling mixture onto the slices of fried eggplant.
11. roll the eggplant up
12. place the rolled eggplants seam down, side by side in the baking dish.
13. cover the eggplant with more sauce.
14. cover with mozzarella cheese.
15. cover the dish with aluminum foil and bake at 350 degrees for 30 minutes.
16. uncover and bake for an additional 10 minutes.
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