Stuffed Eggplant Roll-Ups
Stuffed Eggplant Roll-Ups is an moderately easy dinner. Made with 2 medium eggplant, flour (for dredging), 2 eggs, beaten, olive oil and 1/2 lb. mozzarella, sliced, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Wash eggplant.
Remove stems and peel. Slice lengthwise and dredge through flour.
Dip into egg and fry in olive oil until golden brown.
Pat dry with paper towels.
Place a slice of Mozzarella in the middle of each slice. Add a scoop of Ricotta and roll up eggplant slices.
Place, seam down, in a greased shallow baking pan and top with a little marinara sauce. Bake at 350Β° for 15 to 30 minutes. Garnish with parsley and grated cheese. Great served with pasta on the side.
Makes 8 servings.
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