Stuffed Eggplant (Aubergine) Rolls

READY IN: 45mins
Recipe by glitter

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.

Top Review by CasseroleNightMom

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.

Ingredients Nutrition

Directions

  1. Wash the eggplants, remove the stems,peel and slice lengthwise.
  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. Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
  4. Dry the eggplant with paper towels.
  5. Dredge the eggplant first into flour, then dip into the egg.
  6. Fry until golden brown and drain on paper towels.
  7. In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
  8. Roll up the eggplant and place seam side down in a greased shallow baking dish.
  9. Top with marinara sauce.
  10. Bake in a 350* oven for 20-30 minute.
  11. Garnish with grated cheese and some fnely chopped parsley.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a