Stuffed Eggplant Parmesan Rolls
Description
Delicious rolls of breaded eggplant with the taste of eggplant Parmesan are stuffed with a garlicky Italian cheese filling and baked. Serve with your favorite tomato sauce or cream sauce, sprinkled with cheese.
Ingredients
•
1 large eggplant, ends trimmed
•
2 teaspoons sea salt, or as needed
•
1 cup all-purpose flour
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3 eggs, beaten
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1 cup dried bread crumbs
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vegetable oil for frying, or as needed
•
2 cups ricotta cheese
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1/2 cup grated Romano cheese
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1 tablespoon minced garlic
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salt and ground black pepper to taste
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
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.
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.
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.
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.
6
Bake rolls in the preheated oven until filling is hot, about 25 minutes.