Stuffed Eggplant (Aubergine) Rolls Recipe

Description

These Stuffed Eggplant Rolls are a delectable dish that’s bursting with flavor. If you’re unable to find eggplant, or perhaps your garden is overflowing with zucchini, fear not! Zucchini can be seamlessly substituted for the eggplant in this recipe, offering the same delicious results. Whether served as a sumptuous side dish or enjoyed as a light meal, these rolls are sure to impress with their savory taste and delightful presentation.

Cuisine: European
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Keywords: < 60 Mins, Oven

Nutritional Information (per serving)

Calories: 563.5
Fat: 33.4g
Saturated Fat: 18.2g
Cholesterol: 208.6mg
Sodium: 1384mg
Carbohydrates: 34.7g
Fiber: 9.8g
Sugar: 18.6g
Protein: 33.8g

Ingredients

Quantity	Ingredient
2	Eggplants
1/2	Salt
	Cold water
	Flour
	Eggs
2 tbsp	Olive oil
	Mozzarella cheese
1/2 cup	Ricotta cheese
1	Fresh parsley
1-2	Ground black pepper
1	Romano cheese
2	Parmesan-Romano cheese mix

Instructions

Preparation:
Related Articles
- Begin by washing the eggplants thoroughly, then remove the stems and peel them. Slice the eggplants lengthwise into thin strips.
- In a bowl, prepare a mixture of salt and enough cold water to fully submerge the eggplant slices. Place a heavy plate over the slices to keep them immersed, and let them soak for about 20 to 30 minutes. This soaking process helps to remove any bitterness from the eggplants.
- Meanwhile, preheat the olive oil in a pan over medium heat. Ensure the oil is hot but not smoking, as olive oil tends to splatter when overheated.
- Pat the soaked eggplant slices dry with paper towels to remove excess moisture.
Assembly:
- Dredge each eggplant slice first in flour, ensuring it’s evenly coated, then dip it into beaten eggs, covering both sides.
- Fry the eggplant slices in the preheated olive oil until they turn golden brown on both sides. Once fried, place them on paper towels to drain any excess oil.
Filling:
- Take each fried eggplant slice and place a slice of mozzarella cheese and a spoonful of ricotta cheese in the middle.
- Carefully roll up the eggplant slices with the cheese filling inside and place them seam side down in a greased shallow baking dish.
Baking:
- Preheat your oven to 350°F (175°C).
- Once all the stuffed eggplant rolls are arranged in the baking dish, top them generously with marinara sauce.
- Bake the rolls in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly, and the rolls are heated through.
Garnish:
- Once baked, remove the stuffed eggplant rolls from the oven and garnish them with a sprinkle of grated Romano cheese and finely chopped fresh parsley for a burst of color and flavor.

Serving Suggestions

Serve these Stuffed Eggplant Rolls hot, straight from the oven, for the best taste and texture. They make a delightful appetizer, side dish, or even a light meal when paired with a crisp green salad.

Tips

To ensure the eggplant rolls are not too oily, make sure to drain them well on paper towels after frying.
Feel free to customize the filling with your favorite ingredients, such as chopped sun-dried tomatoes, olives, or basil, to add extra flavor and texture to the rolls.
If you prefer a lighter version, you can bake the eggplant slices instead of frying them, though they may not be as crispy. Simply brush the slices with olive oil and bake them in a single layer on a baking sheet until tender.
These stuffed eggplant rolls can be made ahead of time and refrigerated. Simply assemble them, cover the baking dish tightly with plastic wrap, and store in the refrigerator until ready to bake. Allow them to come to room temperature before baking as directed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through before serving.

Enjoy these delicious Stuffed Eggplant Rolls as a flavorful and satisfying addition to your next meal! 🍆🧀🌿