Stuffed Eggplant (Aubergine) Rolls |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is really a tasty dish. If you can't get eggplant, or your garden is full of zucchini that can also be used as a substitute for the eggplant. Both make an excellent side dish or light meal. Ingredients:
2 medium eggplants |
1/2 teaspoon salt |
cold water |
flour, with mixture of |
italian spices |
2 eggs, beaten |
olive oil |
1/2 lb mozzarella cheese, sliced |
1 lb ricotta cheese |
1 -2 tablespoon fresh parsley, chopped fine |
1 dash if freshly fine ground black pepper |
2 cups marinara sauce |
grated romano cheese or parmesan-romano cheese mix |
Directions:
1. Wash the eggplants, remove the stems,peel and slice lengthwise.
2. Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
3. Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
4. Dry the eggplant with paper towels.
5. Dredge the eggplant first into flour, then dip into the egg.
6. Fry until golden brown and drain on paper towels.
7. In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
8. Roll up the eggplant and place seam side down in a greased shallow baking dish.
9. Top with marinara sauce.
10. Bake in a 350* oven for 20-30 minute.
11. Garnish with grated cheese and some fnely chopped parsley.
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