 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
This authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request it time and again.Nancy Sousley, Lafayette, Indiana Ingredients:
1 large eggplant |
1 tablespoon salt |
sauce: |
1 small onion, chopped |
1/4 cup olive oil |
2 garlic cloves, minced |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes |
1/2 cup chicken broth |
1/4 cup tomato paste |
2 tablespoons minced fresh parsley |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
filling: |
1 carton (15 ounces) ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1 egg, lightly beaten |
1/8 teaspoon pepper |
coating: |
3 eggs, lightly beaten |
1 cup seasoned bread crumbs |
1 cup grated parmesan cheese, divided |
2 garlic cloves, minced |
2 tablespoons minced fresh parsley |
dash each salt and pepper |
oil for frying |
Directions:
1. Peel and slice eggplant lengthwise into fifteen 1/8-in. thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
2. Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until flavors are blended, stirring occasionally. Rinse and drain eggplant.
3. In a large bowl, combine the filling ingredients; set aside.
4. Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
5. In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
6. Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 5 servings.
|
|