Preheat oven to 400 degrees F (200 degrees C).
Grease a 9x13-inch baking dish with butter.
Slice eggplant into 1/4-inch thick slices
lengthwise; discard the end slices with skin. Lay
the eggplant slices on paper towels and sprinkle
both sides generously with sea salt. Let slices
drain for 30 minutes; rinse and pat dry with paper
towels.
Place flour, eggs, and bread crumbs in separate
shallow bowls. Dip each eggplant slice in flour
and shake off excess; dip into egg and then into
bread crumbs.
Heat vegetable oil in a large skillet over medium
heat and fry the slices until golden brown, about
5 minutes per side. Drain on paper towels, place
on baking sheets, and refrigerate eggplant for 10
minutes.
Mix ricotta cheese, Romano cheese, and garlic in a
bowl; season to taste with salt and black pepper.
Place a cooled eggplant slice onto a work surface
and mound 1/3 to 1/2 cup of cheese mixture in the
center; roll up slice and place seam side down
into the prepared baking sheet. Repeat with
remaining slices and cheese filling.
Bake rolls in the preheated oven until filling is
hot, about 25 minutes.
Originally Submitted
5/15/2013
0 Out of 5 from
0 reviews
You can add this Stuffed Eggplant Parmesan Rolls recipe to your own private DesktopCookbook.
