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    You are in: Home / Recipes / Rolled Stuffed Eggplant (Aubergine) Recipe
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    Rolled Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Tweeky's Note:

    Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!

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    Ingredients:

    Serves: 15

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Saute garlic in 1 Tbls.
    2. 2
      of oil in large saucepan until golden brown, about 4 minutes.
    3. 3
      (Do Not Burn).
    4. 4
      Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
    5. 5
      Whirl until smooth.
    6. 6
      Pour into saucepan.
    7. 7
      Add bay leaf.
    8. 8
      Bring to boiling.
    9. 9
      Lower heat; simmer, partially covered, 30 minutes.
    10. 10
      Reserve.
    11. 11
      Combine crumbs and flour in large shallow pan.
    12. 12
      Beat eggs and milk in large bowl.
    13. 13
      Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
    14. 14
      Dip into egg mixture; dredge with flour mixture, shaking off excess.
    15. 15
      Set on wax paper.
    16. 16
      Working in batches and using about 3 Tbls.
    17. 17
      of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
    18. 18
      Drain on paper toweling.
    19. 19
      Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
    20. 20
      Spread 2 to 3 Tbls.
    21. 21
      on one side of each slice of eggplant.
    22. 22
      Roll up jelly-roll fashion.
    23. 23
      Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
    24. 24
      Arrange rolls seam-side down in single layer in dishes.
    25. 25
      Spoon sauce over rolls; save remaining sauce to pass.
    26. 26
      Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
    27. 27
      Garnish with chopped parsley, if you wish.
    28. 28
      To make ahead: Prepare rolls early in day; bake just before serving.
    29. 29
      Or freeze.
    30. 30
      Defrost in refrigerator overnight; bake as above.
    31. 31
      NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
    32. 32
      IT'S UP TO YOU!

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    Ratings & Reviews:

    • on October 19, 2013

      55

      Wonderful recipe - breading the eggplant before baking makes all the difference. I cheated and used jarred sauce - but the eggplant was wonderful!! My husband even raved about it and he's a meat and potatoes man. Will definitely make this again! Thank you!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 19, 2013

      55

      We loved this recipe. I add onions and more garlic to the sauce and doubled it. when it was finished cooking I blended it and then add a bit of butter to give it creaminess.
      I served these over linguine that I mix with spaghetti squash. it was delirious. thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2007

      45

      This tasted really good when I was done cooking. I wasnt able to slice the egg plant thin enough to form rolls though so I ended up making them like sandwiches. Laying one slice down, covering it with the cheese mixture, then covering it with another. thanks for the recipe

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Rolled Stuffed Eggplant (Aubergine)

    Serving Size: 1 (342 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 537.6
     
    Calories from Fat 270
    50%
    Total Fat 30.0 g
    46%
    Saturated Fat 10.2 g
    51%
    Cholesterol 101.9 mg
    33%
    Sodium 797.4 mg
    33%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 5.8 g
    23%
    Sugars 8.1 g
    32%
    Protein 20.5 g
    41%

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