Ricotta-Stuffed Rolled Eggplant (Aubergine)

Name: Ricotta-Stuffed Rolled Eggplant (Aubergine)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 473.18 ml all-purpose flour; 4.92-9.85 ml seasoning salt; 236.59 ml grated parmesan cheese; black pepper; 5 large eggs, slightly beaten; 946.36 ml fresh breadcrumbs; 15-18 eggplants, slices 2 medium eggplants (sliced lenghwise 1/4- inch thick, can cut a little larger than 1/4-inch); 473.18 ml mozzarella cheese, grated; 473.18 ml ricotta cheese; 295.73 ml grated parmesan cheese; 1 egg yolk, slighty beaten; black pepper (to taste); seasoning salt (to taste, I use seasoned salt) or white salt (to taste, I use seasoned salt); 4.92 ml dried basil (rubbed between fingers to release the flavors); 946.36 ml cups pasta sauce (or more if needed); parmesan cheese (for topping or can use grated mozzarella cheese)

Submitted by Kittencalrecipezazz

"This is a killer of a dish that I have made many times to serve at a dinner party and also to my family, if desired the eggplant can also be layered with the cheese mixture in between the slices and instead of sprinkling Parmesan cheese on top I have used grated mozzarella cheese in place of the Parmesan cheese, or you may use both --- If you are rolling and stuffing the eggplant slices, make certain to slice them only 1/4-inch thick --- this dish is worth the time to make it is very good!"

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 6

ingredients

473.18 ml all-purpose flour
4.92-9.85 ml seasoning salt
236.59 ml grated parmesan cheese
black pepper
5 large eggs, slightly beaten
946.36 ml fresh breadcrumbs
15-18 eggplants, slices 2 medium eggplants (sliced lenghwise 1/4- inch thick, can cut a little larger than 1/4-inch)
473.18 ml mozzarella cheese, grated
473.18 ml ricotta cheese
295.73 ml grated parmesan cheese
1 egg yolk, slighty beaten
black pepper (to taste)
seasoning salt (to taste, I use seasoned salt) or white salt (to taste, I use seasoned salt)
4.92 ml dried basil (rubbed between fingers to release the flavors)
946.36 ml cups pasta sauce (or more if needed)
parmesan cheese (for topping or can use grated mozzarella cheese)

directions

Set oven to 350°F.
Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
Place flour in a shallow dish.
In another dish place the slightly beaten eggs.
In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
Season eggplant slices with salt and pepper.
Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
Arrange the eggplant slices in a single layer on baking sheets.
Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
Starting at the short end, roll up the slices with the filling inside.
Arrange the eggplant slices seam-side down into prepared baking dish.
At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
Set oven to 350°F.
Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).