Irresistible Stuffed Eggplant Parmesan Rolls Recipe

Ingredients

• 1 large eggplant, ends trimmed
• 2 teaspoons sea salt, or as needed
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup dried bread crumbs
• vegetable oil for frying, or as needed
• 2 cups ricotta cheese
• 0.5 cup grated Romano cheese
• 1 tablespoon minced garlic
• salt and ground black pepper to taste

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish generously with butter.
2. Slice the eggplant lengthwise into 1/4-inch thick slices, discarding the end pieces with the skin. Arrange the eggplant slices on paper towels and season both sides generously with sea salt. Allow the slices to drain for 30 minutes, then rinse and pat them dry with paper towels.
3. Prepare three shallow bowls, each containing flour, eggs, and bread crumbs, respectively. Dip each eggplant slice first in flour, shaking off any excess. Then, dip it into the egg, followed by the bread crumbs, ensuring a thorough coating.
4. In a large skillet, heat vegetable oil over medium heat. Fry the eggplant slices until they are golden brown, approximately 5 minutes on each side. Transfer them to paper towels to drain. Then, arrange them on baking sheets and refrigerate for 10 minutes to cool.
5. In a bowl, combine ricotta cheese, Romano cheese, and garlic. Season with salt and black pepper to taste. Place a cooled eggplant slice on a flat surface. Place 1/3 to 1/2 cup of the cheese mixture in the center. Roll up the slice and place it seam-side down in the buttered baking dish. Repeat this process with the remaining eggplant slices and cheese filling.
6. Bake the rolls in the preheated oven until the filling is heated through, about 25 minutes. Serve hot and enjoy!

Nutrition

• Calories: 315 kcal
• Fat Content: 15 g
• Fiber Content: 4 g
• Sugar Content: 3 g
• Sodium Content: 747 mg
• Protein Content: 16 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g