Eggplant Rollups
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 large eggplant
- 2 large roma tomatoes
- 1 small minced onion
- 2 garlic cloves
- 1⁄2 cup breadcrumbs
- 3 tablespoons olive oil
- 1 pinch ground cayenne pepper
- salt and pepper
directions
- Heat a pan to medium hot (no oil), while heating slice the eggplant lengthwise into 1/2 cm thick slices. Lay the slices in the pan and watch so they don't scorch, but do brown a little and become tender. You may peel or not peel the eggplant depending on your personal preference. Definitely peel the end pieces that get the bulk of the peel though!
- Quarter the romas and add skin side down until the skin is scorched and the tomato is heated through, but not fully cooked, remove and dice.
- Add 2 tbs olive oil, 1 pressed garlic clove and salt (to taste) to the breadcrumbs and allow to soak inches.
- While the eggplant is cooking make the sauce.
- Add the small minced onion to the diced tomatoes to , 1 tbs olive oil, 1 pressed garlic clove, salt and ground red pepper.
- When all the eggplant slices are tender, place approx 1.5 tsp of the breadcrumb mixture onto the thickest end and roll up. Place in a casserole dish and continue until all are rolled. Pour tomato sauce over and broil for 5-7 minutes, watching to make sure not to burn. You can also add some diced mozzarella to the breadcrumb mixture if you want a cheesy kick, but I liked it just as well without it. Serves 4 at 3 rollups per person. Obviously your yield may differ depending on the size of you eggplant.
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RECIPE SUBMITTED BY
WonderMima
United States
I enjoy cooking, entertaining and eating well.
I currently live in Southern France and am a stay at home mom. I enjoy meal planning and of course, party planning! there is almost always something yummy to eat around here.
I hate sacrificing taste for less calories! i never ever ever use margarine.
Everytime i use a recipezaar recipe I rate it and am trying to take pictures as well.