Rolled Stuffed Eggplant (Aubergine)

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!!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 15

Yield: 30.0 rolls

• 4 garlic cloves , finely chopped
• 1 cup vegetable oil
• 2 (28 ounce) cans crushed tomatoes , with puree
• 1 (6 ounce) can tomato sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried basil (can substitute fresh accordingly)
• 1 teaspoon dried oregano (can substitute fresh accordingly)
• 1 teaspoon dried parsley (can substitute fresh accordingly)
• 1 bay leaf (can substitute fresh accordingly)
• 4 cups plain breadcrumbs
• 2 cups sifted all-purpose flour
• 4 eggs
• ¼ cup milk
• 2 eggplants (1 lb. each)
• 2 (15 ounce) containers ricotta cheese
• 1 (8 ounce) package mozzarella cheese , grated
• ½ cup grated parmesan cheese
• 2 cups chopped fresh parsley

Directions:

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

Reviews

[Melissa Bell]

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

[Dominick & Amanda]

Awesome dish! I used more garlic in the sauce and fresh basil and also added some fresh garlic to the cheese mixture. I cut the amount of parsely by half. This recipe is outstanding and I will definately be making it again!!!

[LilOne]

I absolutely loved this dish and it was so easy! I thought I had already rated it a long time ago. I've made it a few times already. My DH is picky and he couldn't get enough. Thnak you, Tweeky.