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Stuffed Eggplant Rolls

Healthycooking's picture
Stuffed Eggplant Rolls is an amazingly delicious side dish recipe. Try this tempting and alluring Stuffed Eggplant Rolls; I am sure you will always want to have it in your coming parties!
Ingredients
  Eggplant 1 Medium
  Egg 1
  Skim milk 1⁄4 Cup (4 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Teaspoon
  Ricotta cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Italian sauce 1 Cup (16 tbs)
  Shredded mozzarella cheese 4 Ounce
Directions

Peel eggplant, and cut lengthwise into twelve 1/8-inch-thick slices.
Press each slice between paper towels to remove excess moisture.
Combine egg and milk in a small bowl; mix well.
Dip eggplant slices in egg mixture; dredge in flour.
Coat a large heavy skillet with cooking spray; add oil.
Place over medium heat until hot.
Add eggplant slices to skillet, cook until browned on both sides.
Drain on paper rowels.
Combine ricotta cheese, Parmesan cheese, parsley, and salt in a medium bowl.
Spread 2 Tablespoons cheese mixture on each eggplant slice.
Roll up each slice, Jellyroll fashion.
Spoon 1/2 cup Italian-Sryle Sauce in a 12- x 8- x 2-inch baking dish.
Arrange eggplant rolls in sauce, seam side down, top wirh remaining sauce.
Cover and bake at 375° for 20 minutes.
Uncover; sprinkle with mozzarella cheese, and bake an additional 5 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Healthy

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