| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 2 medium eggplants, sliced lengthwise
- Kosher salt and freshly ground black pepper
- 12 ounces ricotta
- 3/4 cup grated Parmesan
- 1/4 cup chopped parsley
- 1 large egg, lightly beaten
- 3 cups pasta sauce
- 4 ounces mozzarella, shredded
Instructions
- Preheat the oven to 375 degrees F. Place the flour on a plate.
- Heat the oil in a large nonstick skillet over medium heat. Season the eggplant with salt and pepper. Working in batches, coat the eggplant slices in flour, shake off excess, and add to the skillet. Cook until the slices are golden brown on both sides. Drain on paper towels.
- Combine the ricotta, 1/2 cup Parmesan, parsley and egg in a medium bowl. Spread 1/2 cup pasta sauce over the bottom of a baking dish. Place several tablespoons of ricotta mixture on the end of an eggplant slice, roll up the slice and place it in the baking dish. Continue with the remaining eggplant.
- Top with the remaining pasta sauce and sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Bake until bubbly, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 40 g |
| Saturated Fat | 18 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 13 g |
| Sugar | 21 g |
| Protein | 36 g |
| Cholesterol | 135 mg |
| Sodium | 1565 mg |
Reviews
I don’t handle fried food well so I slice the eggplant lightly spray olive oil Pam on both sides and bake it for 30 min @350. It comes out soft and when cool easy to roll. I will definitely make this again.
Some details that are not included in the recipe that I figured out myself…you probably want 1.3 lbs of eggplant to start for this recipe. However, I used 2 lbs of eggplant, and ended up adding more filling (half again as much) and that was the perfect amount to fill a 9×13 pan. Probably feeds 6 people at this rate.
I cut my eggplant in 1/4″ slices. Also, I know from other eggplant recipes that it takes the bitterness out if you salt the eggplant for 1.5 hours and then rinse/squeeze it prior to sauteing. This gives the eggplant good taste and a firmer texture. Next time I might try eliminating this step just because it’s so much work.
The end result of my efforts were indeed extraordinary. My husband wishes that I had peeled the eggplant, but I liked it just the way it was.