Ricotta-Stuffed Rolled Eggplant (Aubergine)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Set oven to 350°F.
  • Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
  • Place flour in a shallow dish.
  • In another dish place the slightly beaten eggs.
  • In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
  • Season eggplant slices with salt and pepper.
  • Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
  • Arrange the eggplant slices in a single layer on baking sheets.
  • Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
  • In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
  • Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
  • Starting at the short end, roll up the slices with the filling inside.
  • Arrange the eggplant slices seam-side down into prepared baking dish.
  • At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
  • Set oven to 350°F.
  • Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
  • Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
Advertisement