One of my preferred beverage recipes!
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large eggplant, ends trimmed
- 2 teaspoons sea salt, or as needed
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup dried bread crumbs
- vegetable oil for frying, or as needed
- 2 cups ricotta cheese
- ½ cup grated Romano cheese
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 6 g |
| Sodium | 747 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made eggplant parmesan before, but this is a whole lot easier, and just as good!
Taste wise these are awesome. The issue I had was with the rolling of them and the cheese filling. It was difficult for me to roll these at all so they were more of upside down tacos. While the cheese stayed in before cooking it just oozed out afterwards. They still tasted good just lost some presentation points along the way. I don’t know what I would do to fix the issue.
Found this recipe after I fried some eggplant for parm and found I had no sauce. So I layered my eggplant, used cottage cheese instead of ricotta and added sliced mushrooms and pesto then topped with Parmesan cheese and Asiago. Turned out wonderful!
Overall, good recipe. Prep time is way longer. Just trying eggplant took longer than 30 minutes. Added parsley and chives for color to ricotta mixture plus 1 beaten egg to hold it together. Sauce served on side but recipe should really clarify that since pictured with tomato sauce.
l actually made a profile just to rate this recipe. l sincerely wish l could give it far more than five stars. l made it once following the recipe to a T. lt was delicious. Tonight, l made it adding bacon, sun-dried tomatoes and broccoli. WOW! Thank you so much for this.
Phenomenal!
Fantastic
Very good. I used 8 oz of ricotta cheese and added half a package of frozen spinach.
Loved this recipe. We will be having this one over and over.
no changes were made and family loved it.
Delicious! I just added a few more spices, and used panko bread crumbs . Didnt heat in sauce, added it after on the side. Topped with mozzarella cheese and put under broiler to brown. Will definitely make again.
I added mozzarella cheese over top 5 minutes before finished baking. Delicious, will be making this again.
Very good. Mixed chopped fresh garlic with Ricotta and added some crumbled cooked Italian sausage too. I didn’t dip eggplant in flour only egg then bread crumbs. Was delicious and will definitely make it again.
Will definately make again; maybe with some basil in the cheese mixture…yum!
This was absolutely delicious. My husband loved it as much as I did. I will definitely be making this again. Recommend this dish highly.
It was excellent and easy . Adding this to my favorite dinner dishes
My husband spent the afternoon asking what sides we would have with dinner because “I’m not really an eggplant fan…” this same man had the biggest portion, went back for seconds and kept watch over the left overs like they owed him money. Kids also raced about it and my daughter loves the idea of a meatless meal. I Modified the filing to include several spices as well as mozzarella and Parmesan cheeses. I followed the instructions for the filling and just added about a cup each of the extra cheeses to and stirred it really well – it made more of a thick paste that stuck to the eggplant really well when preparing them for the oven. .i followed everything else pretty closely except I added seasonings to the flour as well as the egg and I added a cup of grated Kraft Parmesan/Romano to the bread crumb mix. Overall this was a huge hit with my skeptical family and I just made an eggplant lover out of a very picky man! Thanks for sharing, I can’t wait to make for guests!
This was so good! Recipe is about 1/2 cup heavy on flour requirements and because of modified food starch in the ricotta at my local store, allergies, I substituted with cottage cheese and OhMyGoodness!! I have tried a lot of recipes from this site and loved most of them.. this might be my favorite!!!!
I couldn’t find a large eggplant. There’s only two of us so, that was ok. My planks came out uneven. I followed the recipe but, had to layer them. I also added a a little spinach and garlic to the cheese mixture. It still was great.
This is an awesome recipe. My husband loved it!!! Will definitely make it again….and soon. It’s eggplant season now.
This was delicious! Thank you.