Ricotta Eggplant Rolls

Name: Ricotta Eggplant Rolls
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters plain dried bread crumbs; 283 grams tomato sauce; 794 grams crushed tomatoes in puree; 2 larges eggplants, peeled and sliced lengthwise into 1/4 inch slices; 2 eggs; 237 milliliters all-purpose flour; 177 milliliters chopped fresh parsley; 4 cloves garlic, minced; 1 teaspoons ground black pepper; 59 milliliters heavy cream; 2 Tbsps Italian seasoning; 118 milliliters grated Parmesan cheese; 425 grams ricotta cheese; 1 teaspoon salt; 473 milliliters shredded mozzarella cheese; 118 milliliters vegetable oil, divided; 1 teaspoon white sugar

Ricottan Eggplant Rolls requires around 2 hours from start to finish. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 602 calories, 25g of protein, and 34g of fat each. 1 person found this recipe to be scrumptious and satisfying. If you have parsley, garlic, vegetable oil, and a few other ingredients on hand, you can make it. Not a lot of people really liked this bread.

Instructions

Heat 1 tablespoon of the olive oil in a large saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add garlic, and cook until fragrant and lightly browned.

Ingredients you will need

Garlic

Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally.

Ingredients you will need

Italian Seasoning

Crushed Tomatoes

Tomato Sauce

Pepper

Sugar

Salt

Remove from heat and set aside.

Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.

Ingredients you will need

Breadcrumbs

Cream

All Purpose Flour

Egg

Equipment you will use

Whisk

Oven

Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once.

Ingredients you will need

Breadcrumbs

Olive Oil

Eggplant

Dip

Egg

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley.

Ingredients you will need

Mozzarella

Parmesan

Marinara Sauce

Ricotta Cheese

Parsley

Spread

Equipment you will use

Baking Pan

Bowl

Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant.

Ingredients you will need

Eggplant

Cheese

Spread

Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.

Ingredients you will need

Tomato Sauce

Roll