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Receta Dom's Mom's Stuffed Eggplant Rolls
by Global Cookbook

Dom's Mom's Stuffed Eggplant Rolls
Calificación: 4.5/5
Avg. 4.5/5 1 voto
 
  Raciónes: 8

Ingredientes

  • 1 pt Ricotta Cheese
  • 2 Tbsp. Basil, Fresh or possibly parsley, minced
  • 1 lrg Eggplant peeled slice lengthwise in 1/2" slices
  • 2 x Large eggs beaten
  • 1/2 c. Flour mix w/1/2 t salt & pepper
  • 2 c. Marinara Sauce
  • 8 ounce Mozzarella Cheese sliced Extra virgin olive oil Basil, Fresh additional, minced Mozzarella Cheese grated

Direcciones

  1. Mix the minced basil or possibly parsley with the ricotta. Dredge the eggplant slices in the flour mix (I put the flour in a plastic bag and shake the eggplant slices in it a few at a time).
  2. Heat a sm amt of extra virgin olive oil in a large frying pan. Dip the eggplant slices one at a time into the beaten egg and saute/fry' on both sides till nicely browned. Transfer to a cutting board or possibly plate and let cold slightly while you put more eggplant slices in the pan. Put a slice of mozarella on each cooked eggplant slice, add in a spoonful of the ricotta (3-4 Tbsp), and gently roll up (do not squish out the ricotta ;*). Transfer the finished eggplant rolls to a shallow baking dish.
  3. When all of the rolls are finished, pour marinara sauce over them and top with grated mozarella. Bake at 350 deg F about 20 minutes or possibly till very warm.
  4. Sprinkle each serving with minced basil.
  5. Low fat version: Use low-fat mozarella and low or possibly non-fat ricotta (the non-fat ricotta I've used is softer than low-fat, but tastes fine).
  6. Instead of pouring extra virgin olive oil in the pan to saute/fry' the eggplant, use an extra virgin olive oil cooking spray. Spray extra virgin olive oil on the eggplant slices before turning to cook the second side.