Prep 30 mins
Cook 45 mins
This is an adapted version of a recipe I got from my mom. I remember her making it once when I was much younger, not telling my eggplant-hating uncle what was in it. He loved it, with second and even third helpings. After telling him later what it was, he said he thought it was a "thick noodle." (You can use your own homemade sauce, but I've found one on the shelf that I like almost as good as anything I can make from scratch. It's Classico's Fire Roasted Tomato & Garlic. YUM!)
- cooking spray
- 2 large eggplants, unpeeled and sliced 1/4-inch thick lengthwise (should yield about seven or eight good slices each)
- 5 eggs
- 473.18-709.77 ml seasoned bread crumbs
- 453.59 g part-skim ricotta cheese
- 118.29 ml crumbled feta cheese
- 177.44 ml grated parmesan cheese
- 453.59 g shredded mozzarella cheese
- 3 garlic cloves, minced
- 59.14 ml chopped fresh basil
- 29.58 ml chopped fresh parsley
- salt and pepper
- 737.08 g marinara sauce
- Preheat oven to 375 degrees. Spray two large baking sheets with cooking spray; set aside.
- Beat three eggs in pie plate or other similar container. Sprinkle bread crumbs in another pie plate. In assembly-line fashion, dip an eggplant slice in the egg on both sides, then press into bread crumbs on both sides, then place on cookie sheet, until all eggplant slices have been used.
- Lightly coat tops of eggplant with more cooking spray, and bake at 375 for approximately 15 minutes or until tender--but not thoroughly cooked. (You may flip the pieces over halfway through cooking, as well as rotate the pans in the oven, but it's not completely necessary.) When done cooking, set aside to cool.
- Meanwhile, mix ricotta, feta, 1/2 cup parmesan, 3 cups mozzarella, remaining two eggs (beaten), garlic, basil, parsley. Add salt and pepper to taste.
- Lightly coat a 9x13" baking pan with cooking spray. Spoon about 1 cup (or a little more) of sauce onto bottom of dish.
- Once eggplant is cool enough to handle, Spoon about 2 TBS. of filling onto the wide end of each piece of eggplant. Then, roll up each piece and place seam side down into the baking dish. Continue until dish is about full. (I can usually fit about 14 rolls in mine.).
- Top rolls with the rest of the tomato sauce, mozzarella and Parmesan. Spray foil lightly with cooking spray (keeps cheese from sticking), and cover dish spray side down.
- Bake for 30 minutes, then uncover and bake another 15 minutes or so until the tomato sauce is bubbling and the filling is hot. Let rest about 10 minutes before serving.
I didn't roll the eggplant, (so much easier)instead I layered the eggplant then the filling. I didn't add the feta. The family loved it!