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Stuffed Rolled Eggplant
stuffed eggplant with ricotta cheese |
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2 medium eggplants 3 eggs
Flour salt
Bread crumbs oil for frying
Filling: 1 lb. Ricotta cheese
2 eggs
1 Tbsp. chopped parsley
1/2 cup grated Romano cheese
salt and pepper to taste
1/2 cup grated Mozzarella cheese
Additional grated Romano cheese
Light marinara sauce
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Peel and slice eggplants as thin as possible. Salt and press with a weight. Drain for several hours, dredge each slice of eggplant with flour, dip in beaten egg, and fry in hot oil until tender. Drain on paper towels.
FILLING: Combine all ingredients for filling and mix together well. Put 1 tablespoon of Ricotta filling across slice of eggplant. Roll and place in casserole. Contine until all slices are stuffed, open side down. Sprinkle with additional grated cheese. Cover with light marinara sauce. Bake for 30 minutes or until bubbly at 325 degrees.
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Preparation Time: 2-3 hrs. |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Gerry Nuzzi
Ohio
United States |
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| This recipe has been viewed 4318 times. |
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