Italian Eggplant Rolls


  • 2 medium eggplants
  • flour for dredging
  • 2 eggs beaten
  • olive oil
  • 1/2 lb mozzarella cheese, sliced
  • 1 lb ricotta mixed with 1 tbs of fresh chopped parsley
  • 2 cups marinara sauce
  • Parmesan cheese, grated for garnish
  • Wash the eggplants, remove stems, peel and  thinly slice lengthwise.
  • Dredge the egg plant slices in flour, dip into beaten egg and fry until golden brown.
  • Drain on paper towels.
  • Place a slice of mozzarella in the middle of each eggplant slice, then add a scoop of ricotta.
  • Roll up the eggplant slices and place the rolls seam side down, in a greased shallow baking pan, and top with a little marinara sauce.
  • Bake in a preheated 350 degree over for about 20 minutes.
  • Garnish with chopped parsley and grated Parmesan.

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