Stuffed Eggplant (Aubergine) Rolls

May 09, 2023May 9, 20230 1
Stuffed Eggplant (Aubergine) Rolls recipe for a delicious dinner
in Entree

Prep

45 min

Cook

30 min

Ready In

75 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplants
1/2 teaspoon salt
cold water
flour , with mixture of
Italian spices
2 eggs , beaten
olive oil
1/2 lb mozzarella cheese , sliced
1 lb ricotta cheese
1 -2 tablespoon fresh parsley , chopped fine
1 dash if freshly fine ground black pepper
2 cups marinara sauce
grated romano cheese or parmesan-romano cheese mix

Nutrision Information

Servings Per Recipe
4-6
Calories
436
Sugar
11g
Fat
32g
Stuffed Eggplant (Aubergine) Rolls is a classic Italian dish, which variations are found all over the Mediterranean region. These rolls are perfect as a main course for a special occasion or as a comforting family dinner. The eggplant slices are lightly breaded, fried, and then stuffed with a mixture of creamy ricotta cheese and fresh parsley. Mozzarella cheese is added for some extra stringiness, while the marinara sauce brings a burst of tomato flavor. This recipe is a great way to use eggplant, one of the most versatile and nutritious vegetables around. Serve these rolls with a fresh salad or some crusty bread to round up the meal.

Instructions

1.Preheat oven to 375°F (190°C).
2.Peel eggplant in stripes, then slice lengthwise, as thinly as possible.
3.Sprinkle eggplant slices with salt, then soak them in cold water for at least 30 minutes.
4.Dry the eggplant slices with a paper towel.
5.Make a breading station by mixing the flour with Italian spices in a shallow dish and beaten eggs with a pinch of salt in another shallow dish.
6.Dip each eggplant slice in the flour mixture, then in the beaten eggs.
7.Heat some olive oil in a large skillet over medium heat.
8.Fry each eggplant slice for a few seconds on each side until golden.
9.Let them rest on paper towels for extra oil absorption.
10.In a separate bowl, mix chopped parsley with ricotta cheese, salt, and freshly ground black pepper.
11.Place a few slices of mozzarella cheese on each eggplant slice.
12.Add a spoonful of ricotta mixture on top, then roll up the eggplant slice.
13.Place each roll in an oven-safe dish.
14.Spoon marinara sauce over the eggplant rolls, then sprinkle grated Romano cheese or Parmesan-Romano cheese mix over each roll.
15.Bake for 25-30 minutes until the cheese is melted and bubbly.

PROS

This Stuffed Eggplant (Aubergine) Rolls recipe is a crowd-pleaser and a great twist on the usual pasta and cheese-based dinners.

The eggplant makes this dish lighter and more nutritious, while the ricotta and mozzarella cheeses make it mouth-watering and satisfying.

This recipe is also vegetarian and gluten-free.

CONS

The eggplant needs some prep work, such as soaking in salted water and frying each slice.
This might take some time.

Overall, the recipe requires some effort, but the result is worth it!

HEALTH & BENEFITS

Eggplants are low in calories and high in fiber, helping with digestion and weight management.
They are also rich in antioxidants, such as anthocyanins, which might prevent cell damage and inflammation.
Both ricotta cheese and mozzarella cheese contain a good amount of protein and calcium, which are essential nutrients for bones and muscle health.
The tomatoes in the marinara sauce are a good source of vitamin C and lycopene, which might reduce the risk of chronic diseases such as cancer and heart diseases.

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