Ricotta Eggplant Rolls Serves 8

½ cup extra virgin olive oil

4 cloves garlic, minced

1 28oz can crushed tomatoes in puree

1 10oz can tomato sauce

4tbsp Italian seasonings

1tsp salt

1tsp sugar

½ tsp black pepper

2 cups plain dried bread crumbs

1 cup flour

2 eggs

¼ cup heavy cream

2 large eggplants peeled, & sliced (lengthwise) into ¼” slices

1 15oz container ricotta

2 cups shredded mozzarella

½ cup grated parmesan

¾ cup chopped fresh parsley


Preheat the oven to 400°


Heat 1tbsp olive oil in a large saucepan over medium heat. Add the garlic and cook until fragrant and lightly browned.


Pour the crushed tomatoes and sauce into the pan. Season with the Italian seasonings, salt, sugar and pepper. Simmer covered over medium low heat for 30 minutes, stirring occasionally. Remove from the heat and set aside.


In a large shallow dish stir together the bread crumbs and flour. In a separate dish whisk together the eggs and the cream.


Heat the remaining oil in a skillet over medium high heat. Dip each eggplant slice into the egg mixture then coat with the bread crumbs.


Cook each slice until golden brown, turning once. Drain on a paper towel.


Spread a thin layer of the sauce in the bottom of a 9”x13” baking dish.


In a large bowl stir together the ricotta, mozzarella, Parmesan cheese and the parsley.


Spread 2-3tbsp of the cheese mixture onto one side of each slice of eggplant. Roll them up and place in the baking dish seam side down.


Spoon the remaining sauce over the rolls. Cover the baking dish with foil and bake for 30 minutes. Garnish with additional chopped parsley and serve.








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