Rolled Stuffed Eggplant Recipe
Description:
Take the work out of entertaining with this make-ahead main dish! This original recipe by Joanne Scanapico with a few adaptations of my own makes a “Delish” Italian meal. Prep and cook times are estimates since I haven’t made it in awhile. Been on diets…Poor us!!
- Servings: 15
- Yield: 30 rolls
- Aggregated Rating: 5
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | garlic cloves |
| 1 | can crushed tomatoes |
| 2 | cups tomato sauce |
| 1 | teaspoon salt |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon dried basil |
| 1/2 | teaspoon dried oregano |
| 1 | teaspoon dried parsley |
| 1 | bay leaf |
| 1 | cup all-purpose flour |
| 4 | eggs |
| 2 | cups milk |
| 4 | eggplants |
| 1/4 | cup ricotta cheese |
| 2 | cups mozzarella cheese |
| 2 | cups parmesan cheese |
| 1 | cup fresh parsley |
Instructions:
-
Prepare the Sauce:
- Saute garlic in 1 tablespoon of oil in a large saucepan until golden brown, about 4 minutes. (Do Not Burn).
- Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in a blender. Whirl until smooth.
- Pour into the saucepan. Add bay leaf. Bring to a boil. Lower heat; simmer, partially covered, for 30 minutes. Reserve.
-
-
Prepare the Eggplant:
- Combine bread crumbs and flour in a large shallow pan.
- Beat eggs and milk in a large bowl.
- Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
- Dip into the egg mixture; dredge with flour mixture, shaking off excess. Set on wax paper.
- Working in batches and using about 3 tablespoons of oil per batch, saute eggplant in a large skillet until golden, about 1 minute per side. Drain on paper towels.
-
Prepare the Filling:
- Combine ricotta, mozzarella, parmesan, and parsley in a bowl; mix well.
- Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion.
-
Assemble and Bake:
- Spread 1 cup of tomato sauce over the bottom of each of two 11 3/4″x7 1/2″x1 3/4″ baking dishes.
- Arrange rolls seam-side down in a single layer in the dishes.
- Spoon sauce over rolls; save the remaining sauce to pass.
- Bake, covered in a preheated 450°F (230°C) oven for 30 minutes or until the sauce is bubbly.
-
Serve:
- Garnish with chopped parsley, if you wish.
-
Make Ahead:
- Prepare rolls early in the day; bake just before serving, or freeze. Defrost in the refrigerator overnight; bake as above.
- Note: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE A LOT OF SAUCE. IT’S UP TO YOU!
This Rolled Stuffed Eggplant recipe is a flavorful Italian dish perfect for any occasion, from weeknight dinners to entertaining guests. Enjoy the delicious combination of eggplant, cheese, and herbs in every bite! 🍆🧀
