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Ricotta Eggplant Rolls

SUBMITTED BY: FRAN W.

"This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream."
RECIPE RATING:
The reviewer gave this recipe 21 stars. This recipe average a 4.7 star rating.
Read Reviews (17)
PREP TIME  1 Hr 30 Min
COOK TIME  30 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (10 ounce) can tomato sauce
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  •  
  • 2 cups plain dried bread crumbs
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/4 cup heavy cream
  • 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup chopped fresh parsley
  • fresh parsley, for garnish (optional)

DIRECTIONS

  1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
  2. Preheat the oven to 400 degrees F (200 degrees C). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
  3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
  4. Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminum foil.
  5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by NRAGNO
My husband described this dish to me as a childhood favorite of his; I recreated it by... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by MTHRESHER
Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2005 by SELINALEIGH
This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2004 by LINDA MCLEAN
MMMMMMMMMMMMMMM.....so incredibly wonderful Fran! Thanks a bunch from this ever lovin'... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by Rimma
put in layers like lasagna. baked eggplant MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2005 by BERNZOMATIC
Wonderful! The family loved it! It's also perfectly acceptable to omit the parsley if you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2005 by KATUFO
This was great, allot of work, but worth it if you like eggplant. I added more sauce and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2008 by nuttydough
presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2008 by Valentina
Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Pookie