Stuffed Eggplant Parmesan Rolls

Recipesfull introduces to you: Italian Recipes. (Stuffed Eggplant Parmesan Rolls). Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Brief

Prep 30 mins

Cook: 55 mins

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Stuffed Eggplant Parmesan Rolls

Ingredients

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

½ cup grated Romano cheese

1 tablespoon minced garlic

salt and ground black pepper to taste

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mix ricotta cheese Romano cheese and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto 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.

Step 6

Bake rolls in the preheated oven until filling is hot about 25 minutes.

Nutritional Information

Stuffed Eggplant Parmesan Rolls

Servings Per Recipe:8

Calories: 315.1

% Daily Value *

Protein: 15.6g 31%

Carbohydrates: 30.2g 10%

Dietary Fiber: 3.9g 16%

Sugars: 3.2g

Fat: 14.9g 23%

Saturated Fat: 5.6g 28%

Cholesterol: 95.2mg 32%

Vitamin A Iu: 364.1IU 7%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.2mg 10%

Vitamin C: 2.2mg 4%

Folate: 78.5mcg 20%

Calcium: 280.9mg 28%

Iron: 7.5mg 42%

Magnesium: 42.1mg 15%

Potassium: 349.5mg 10%

Sodium: 747.1mg 30%

Thiamin: 0.3mg 30%

Calories From Fat: 134.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.