Stuffed Eggplant Roll-Ups

Name: Stuffed Eggplant Roll-Ups
Ingredients: 2 medium eggplant; flour (for dredging); 2 eggs, beaten; olive oil; 1/2 lb. Mozzarella, sliced; 1 lb. Ricotta, mixed with 1 tsp. chopped parsley; 2 c. marinara sauce; parsley (for garnish); grated cheese (for garnish)

9 ingredients

7 steps

Ingredients

2 medium eggplant
flour (for dredging)
2 eggs, beaten
olive oil
1/2 lb. Mozzarella, sliced
1 lb. Ricotta, mixed with 1 tsp. chopped parsley
2 c. marinara sauce
parsley (for garnish)
grated cheese (for garnish)

Directions

1

Wash eggplant.
2

Remove stems and peel. Slice lengthwise and dredge through flour.
3

Dip into egg and fry in olive oil until golden brown.
4

Pat dry with paper towels.
5

Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices.
6

Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350° for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side.
7

Makes 8 servings.