Recipe by Judith N.
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!!
Top Review by cathy
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!!
- 4 garlic cloves, finely chopped
- 1 cup vegetable oil
- 2 (28 ounce) cans crushed tomatoes, with puree
- 1 (6 ounce) can tomato sauce
- 1⁄2 teaspoon salt
- 1⁄2 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
- 1⁄4 cup milk
- 2 eggplants (1 lb. each)
- 2 (15 ounce) containers ricotta cheese
- 1 (8 ounce) package mozzarella cheese, grated
- 1⁄2 cup grated parmesan cheese
- 2 cups chopped fresh parsley
Directions See How It's Made
- Saute garlic in 1 Tbls.
- of oil in large saucepan until golden brown, about 4 minutes.
- (Do Not Burn).
- Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
- Whirl until smooth.
- Pour into saucepan.
- Add bay leaf.
- Bring to boiling.
- Lower heat; simmer, partially covered, 30 minutes.
- Combine crumbs and flour in large shallow pan.
- Beat eggs and milk in large bowl.
- Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
- Dip into egg mixture; dredge with flour mixture, shaking off excess.
- Set on wax paper.
- Working in batches and using about 3 Tbls.
- of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
- Drain on paper toweling.
- Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
- Spread 2 to 3 Tbls.
- on one side of each slice of eggplant.
- Roll up jelly-roll fashion.
- Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
- Arrange rolls seam-side down in single layer in dishes.
- Spoon sauce over rolls; save remaining sauce to pass.
- Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
- Garnish with chopped parsley, if you wish.
- To make ahead: Prepare rolls early in day; bake just before serving.
- Or freeze.
- Defrost in refrigerator overnight; bake as above.
- NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
- IT'S UP TO YOU!