Baked Eggplant Rolls Recipe
Baked Eggplant Rolls is an amazingly delicious side dish recipe. Try this delicious Baked Eggplant Rolls; I am sure you and your loved ones will always crave for more.
Ingredients
Salad oil
1 small eggplant
1 egg
1/2 cup milk
1 cup dried bread crumbs
1/2 pound Monterey Jack cheese, shredded
1 8-ounce container ricotta cheese
Oregano leaves
1 15-ounce can tomato sauce
1 cup water
2 teaspoons sugar
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Directions
1. Preheat broiler if manufacturer directs. In 15 1/2" by 101/2" jelly-roll pan, spread 3 tablespoons salad oil.
2. Cut eggplant lengthwise into twelve 1/8 inch-thick slices. In pie plate, mix egg and milk. Place bread crumbs on waxed paper. Dip egg-plant slices in egg mixture, then coat with bread crumbs.
3. Arrange enough breaded eggplant slices in jelly-roll pan to fit in 1 layer; broil 5 to 7 minutes, until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with another 3 tablespoons salad oil and remaining eggplant slices.
4. Meanwhile, in medium-sized bowl, mix Monterey Jack cheese, ricotta cheese, and 1/4 teaspoon oregano leaves. In another medium-sized bowl, mix tomato sauce, water, sugar, pepper, and 1/4 teaspoon oregano.
5. Turn oven control to 400°F. Starting along narrow end of an eggplant slice, evenly spoon about 2 rounded tablespoons of cheese mixture in a 1/2-inch-wide strip; roll eggplant jelly-roll fashion. Repeat with remaining eggplant slices and cheese mixture. Place eggplant rolls, seam side down, in 12" by 8" baking dish. Top with tomato-sauce mixture. Bake 10 to 15 minutes, until heated through.
2. Cut eggplant lengthwise into twelve 1/8 inch-thick slices. In pie plate, mix egg and milk. Place bread crumbs on waxed paper. Dip egg-plant slices in egg mixture, then coat with bread crumbs.
3. Arrange enough breaded eggplant slices in jelly-roll pan to fit in 1 layer; broil 5 to 7 minutes, until tender and lightly browned on both sides, turning once. Remove eggplant slices to plate. Repeat with another 3 tablespoons salad oil and remaining eggplant slices.
4. Meanwhile, in medium-sized bowl, mix Monterey Jack cheese, ricotta cheese, and 1/4 teaspoon oregano leaves. In another medium-sized bowl, mix tomato sauce, water, sugar, pepper, and 1/4 teaspoon oregano.
5. Turn oven control to 400°F. Starting along narrow end of an eggplant slice, evenly spoon about 2 rounded tablespoons of cheese mixture in a 1/2-inch-wide strip; roll eggplant jelly-roll fashion. Repeat with remaining eggplant slices and cheese mixture. Place eggplant rolls, seam side down, in 12" by 8" baking dish. Top with tomato-sauce mixture. Bake 10 to 15 minutes, until heated through.
