Rolled Eggplant Italian Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Mozzarella cheese1 Cup (16 tbs), grated
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Ricotta cheese1⁄3 Cup (5.33 tbs)
 Egg1
 Parsley1 Tablespoon, chopped
 Salt To Taste
 Batter4 Cup (64 tbs)
 Whole wheat flour2 Tablespoon
 Milk1⁄3 Cup (5.33 tbs)
 Oil1 Tablespoon
 Eggplants2 Small
 Whole wheat flour1 Cup (16 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Butter2 Tablespoon
 Tomato sauce1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3935 Calories from Fat 1474

% Daily Value*

Total Fat 167 g257%

Saturated Fat 59.3 g296.6%

Trans Fat 0 g

Cholesterol 453.7 mg

Sodium 2167.7 mg90.3%

Total Carbohydrates 510 g169.9%

Dietary Fiber 47.4 g189.6%

Sugars 68.5 g

Protein 112 g224.3%

Vitamin A 103.7% Vitamin C 111.3%

Calcium 165.6% Iron 73.1%

*Based on a 2000 Calorie diet

Directions

Filling Combine mozzarella, Parmesan and ricotta cheeses, 1 egg, 1 tablespoon parsley, salt and pepper to taste in a mixing bowl.
Blend to a smooth paste.
Chill.
Batter Combine 1 egg, flour, milk and oil.
Beat until smooth.
Peel eggplants and cut lengthwise into thin slices.
Dip in additional flour and shake off excess.
Heat olive oil and butter together.
Dip eggplant slices in prepared batter until they are coated.
Saute in hot oil until browned on both sides.
Drain.
Preheat oven to 375°F.
Place 2 tablespoons chilled cheese mixture on each slice.
Roll loosely.
Arrange rolls seam side down in baking pan.
Cover with tomato sauce.
Bake in preheated oven for 15 minutes.
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