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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    glitter's Note:

    This is really a tasty dish. If you can't get eggplant, or your garden is full of zucchini that can also be used as a substitute for the eggplant. Both make an excellent side dish or light meal.

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    Units: US | Metric


    1. 1
      Wash the eggplants, remove the stems,peel and slice lengthwise.
    2. 2
      Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
    3. 3
      Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
    4. 4
      Dry the eggplant with paper towels.
    5. 5
      Dredge the eggplant first into flour, then dip into the egg.
    6. 6
      Fry until golden brown and drain on paper towels.
    7. 7
      In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
    8. 8
      Roll up the eggplant and place seam side down in a greased shallow baking dish.
    9. 9
      Top with marinara sauce.
    10. 10
      Bake in a 350* oven for 20-30 minute.
    11. 11
      Garnish with grated cheese and some fnely chopped parsley.

    Ratings & Reviews:

    • on September 05, 2006


      This was really good. I added chopped prosciutto to the filling. I also cheated a litlle, and didn't make "rolls". I made sandwiches, layering one piece of eggplant, the filling, and then eggplant on top. I put a little marinara in bottom of a casserole dish, then the sandwiches, and more marinara on top. Very good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2004


      Hi Glitter, I made this for dinner lst night, OMG...these were to die for, I am only sorry that I didn't make more, these were devoured very quick. My family and myself are big fans of eggplant and Mediterranean style dishes, this one is a winner, I made exactly as directed, I soaked them for half an hour in salt, and I covered them with my homemade pasta sauce...oh, these were absolutely delicious!...I am rating them much higher than 5 stars...if anyone out there is an eggplant lover, then this is a must-try recipe. Thanks so much for posting Glitter...Kitten :)

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


    Nutritional Facts for Stuffed Eggplant (Aubergine) Rolls

    Serving Size: 1 (624 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 563.4
    Calories from Fat 300
    Total Fat 33.4 g
    Saturated Fat 18.1 g
    Cholesterol 208.5 mg
    Sodium 1384.0 mg
    Total Carbohydrate 34.6 g
    Dietary Fiber 9.8 g
    Sugars 18.6 g
    Protein 33.7 g

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