RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)
This is a killer of a dish that I have made many times to serve at a dinner party and also to my family, if desired the eggplant can also be layered with the cheese mixture in between the slices and instead of sprinkling Parmesan cheese on top I have used grated mozzarella cheese in place of the Parmesan cheese, or you may use both --- If you are rolling and stuffing the eggplant slices, make certain to slice them only 1/4-inch thick --- this dish is worth the time to make it is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
- Place flour in a shallow dish.
- In another dish place the slightly beaten eggs.
- In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
- Season eggplant slices with salt and pepper.
- Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
- Arrange the eggplant slices in a single layer on baking sheets.
- Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
- In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
- Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
- Starting at the short end, roll up the slices with the filling inside.
- Arrange the eggplant slices seam-side down into prepared baking dish.
- At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
- Set oven to 350°F.
- Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
- Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Priscilla Dekle
[email protected]This was an amazing dish! I loved the combination of flavors and textures.
John Maina
[email protected]Overall, I thought this dish was pretty good. The eggplant was cooked well and the ricotta filling was tasty. I would definitely make it again.
Tiger Shah
[email protected]This dish was a bit too oily for my taste. I think I would try baking the eggplant instead of frying it next time.
Daniel Ali
[email protected]I found this dish to be a bit bland. I think it could have used more seasoning.
Dristie Jogi
[email protected]This was a delicious and impressive dish. I will definitely be making it again.
Will Davidson
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this dish. The ricotta filling was light and fluffy, and the eggplant was cooked perfectly.
Munair Ahmed
[email protected]This dish was easy to make and turned out great. The ricotta filling was a perfect complement to the eggplant.
Raju Hossain
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor combination of the eggplant and ricotta.
Afg Boy
[email protected]The ricotta stuffing was delicious, but I found the eggplant to be a bit tough.
Jihan Mubarak
[email protected]This dish was a hit with my family! The eggplant was cooked perfectly, and the ricotta filling was creamy and flavorful. I will definitely be making this again.