Recipe by Fran Weidman
"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."
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vegetable oil, divided
1 (28 ounce) can
crushed tomatoes in puree
1 (10 ounce) can
ground black pepper
plain dried bread crumbs
large eggplants, peeled and sliced lengthwise into 1/4 inch slices
1 (15 ounce) container
shredded mozzarella cheese
grated Parmesan cheese
chopped fresh parsley
fresh parsley, for garnish
Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!
We thought this was pretty good. Something seemed to be missing though & it was kind of heavy. I might try grilling it next time. It was very easy to make though & we had fun putting it together. Thanks for sharing this recipe.
presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.
My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.
Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was substituted with milk. I used a canned spaghetti sauce for ease. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. Everyone devoured it! The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). This dish looked very gourmet, was very tasty and I think I'd like to give it a try with some goat cheese next time. (Just a quick note to say that we tried this with plain goat cheese and it was divine)
This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice in the past 3 weeks. Perfect with pasta or by itself! Worth the work!
put in layers like lasagna.
This recipe is excellent! I did half the way it says and grilled half of my eggplant instead for a lighter version and it was wonderful too.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Eggplant Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
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