Rolled Stuffed Eggplant (Aubergine)

5.0(6)

Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!

by Judith N.·published 2003-10-15

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Savory Pies

Servings

30 rolls, 15 serving(s)

Total time

1h 30m

prep 30 min

Calories / serving

538 kcal

Ingredients (19)

serves

4 garlic cloves, finely choppedgarlic
1 cup vegetable oilvegetable-oil
2 (28 ounce) cans crushed tomatoes, with pureetomato
1 (6 ounce) can tomato saucetomato-sauce
1/2 teaspoon saltsalt
1/2 teaspoon pepperpepper
1 teaspoon dried basil (can substitute fresh accordingly)basil
1 teaspoon dried oregano (can substitute fresh accordingly)oregano
1 teaspoon dried parsley (can substitute fresh accordingly)parsley
1 bay leaf (can substitute fresh accordingly)
4 cups plain breadcrumbs
2 cups sifted all-purpose flourflour
4 eggsegg
1/4 cup milkmilk
2 eggplants (1 lb. each)eggplant
2 (15 ounce) containers ricotta cheesericotta
1 (8 ounce) package mozzarella cheese, gratedmozzarella
1/2 cup grated parmesan cheeseparmesan
2 cups chopped fresh parsleyparsley

Instructions (32 steps)

01Saute garlic in 1 Tbls.
02of oil in large saucepan until golden brown, about 4 minutes.
03(Do Not Burn).
04Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
05Whirl until smooth.
06Pour into saucepan.
07Add bay leaf.
08Bring to boiling.
09Lower heat; simmer, partially covered, 30 minutes.
10Reserve.
11Combine crumbs and flour in large shallow pan.
12Beat eggs and milk in large bowl.
13Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
14Dip into egg mixture; dredge with flour mixture, shaking off excess.
15Set on wax paper.
16Working in batches and using about 3 Tbls.
17of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
18Drain on paper toweling.
19Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
20Spread 2 to 3 Tbls.
21on one side of each slice of eggplant.
22Roll up jelly-roll fashion.
23Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
24Arrange rolls seam-side down in single layer in dishes.
25Spoon sauce over rolls; save remaining sauce to pass.
26Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
27Garnish with chopped parsley, if you wish.
28To make ahead: Prepare rolls early in day; bake just before serving.
29Or freeze.
30Defrost in refrigerator overnight; bake as above.
31NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
32IT'S UP TO YOU!

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Rich recipe — supports nutrition-aware planning.