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Rolled Eggplant Italian Recipe
|Mozzarella cheese||1 Cup (16 tbs), grated|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
|Batter||4 Cup (64 tbs)|
|Whole wheat flour||2 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
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
Blend to a smooth paste.
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.
Preheat oven to 375°F.
Place 2 tablespoons chilled cheese mixture on each slice.
Arrange rolls seam side down in baking pan.
Cover with tomato sauce.
Bake in preheated oven for 15 minutes.