Stuffed Eggplant (Aubergine) Rolls

Recipe by glitter
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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