Ingredients Jump to Instructions ↓

  1. 1 large eggplant seasoned bread crumbs

  2. 1 egg

  3. 15 ounces ricotta cheese, part skim

  4. 1/2 pound mozzarella cheese, part skim, cut in

  5. 1/2" cubes

  6. 5 parsley sprigs, chopped fine flour corn oil

  7. 1 1/2 cups marinara sauce

Instructions Jump to Ingredients ↑

  1. Peel eggplant and cut lengthwise, ⅛“-¼” thick, into 20 slices. (Use another eggplant if necessary.) Scramble egg (use two if you want) with a little water. Dip eggplant into flour, then into egg, and then into seasoned bread crumbs. Add oil to frying pan and heat until oil is hot. Lower to medium flame and add eggplant. Cook until lightly browned on both sides. Remove and place on a paper towel. Let cool. Mix ricotta and mozzarella together. Add 1 tablespoon of mixture to wider end of eggplant and roll up lengthwise from wider to narrower end. Place rolled eggplant into aluminum tray or Pyrex dish. Repeat until tray is full. Add a small amount of marinara sauce and parsley to center of each eggplant for decoration. Cook for 20-30 minutes in a preheated 300 degree oven. Notes: Can also make without bread crumbs. Seasoned bread crumbs will burn in the frying pan, so clean pan with a paper towel between each batch and add new oil. Or when oil is almost lightly browned, strain out oil and remove bread crumbs. EGGPLANT SANDWICHES See recipe for Eggplant Rollatini. Instead of cutting eggplant lengthwise, cut into ⅛“-¼” rounds. Prepare through frying as rollatini recipe. When cool, take 2 rounds (same size) and add thinly sliced mozzarella between. Bake for 5 minutes in preheated 300 degree oven to melt mozzarella.


Send feedback