ÃÛÌÒÁµÈË

Eggplant Parmesan Roll-Ups

Photo Credit
Finaeva/Shutterstock
The Editors
Yield
Makes 6 to 8 servings.
Category
Vegetables
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's ÃÛÌÒÁµÈË Comfort Food

This recipe from The Old Farmer’s ÃÛÌÒÁµÈË Comfort Food cookbook contains three different cheeses and is sure to convert anyone who claims not to like eggplant.

 

Ingredients
2 large eggplants
salt, to taste
2 to 3 tablespoons olive oil, divided
2 cups tomato sauce
2 eggs, divided
1-1/2 cups Italian-style panko or dry bread crumbs
1 container (15 ounces) ricotta cheese
2 cups shredded mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
2 tablespoons pesto
1 cup finely diced cooked Italian sausage or meatballs (optional)
freshly ground black pepper, to taste
Instructions

1. From each eggplant, lengthwise, cut six 1/4-inch-thick slices. (Reserve unused portions for another use.)
2. Salt both sides of each slice. Stand each slice upright in a colander placed inside a bowl. Set aside for 30 minutes, then blot slices with paper towels.
3. Preheat oven to 375°F. Grease two rimmed baking sheets.
4. Lay eggplant slices on prepared pans and brush lightly with oil. Bake for 8 minutes, turn over, and bake for 8 minutes more, or until soft.
5. Grease a large, shallow casserole. Spread tomato sauce in it.
6. Beat 1 egg and set aside.
7. Spread bread crumbs on a plate.
8. Combine ricotta and remaining egg and mix. Add 1 cup mozzarella, 1/2 cup Parmesan, pesto, sausage, if using, and pepper. Mix to blend.
9. Working with one slice of eggplant at a time, smear a spoonful of cheese filling on one side. Beginning at the narrow end, roll eggplant into a neat bundle. Brush with beaten egg, roll in bread crumbs, and place in prepared casserole, seam side down. Repeat with remaining ingredients. Do not crowd in casserole. Sprinkle with remaining cheeses and drizzle with olive oil.
10. Bake uncovered, for 35 to 40 minutes, or until bubbly.
Makes 6 servings.

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The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

Anne (not verified)

2 years 9 months ago

are there any tips on cooking Eggplant with the skin or is it better to peel eggplants?

R.Patrick (not verified)

8 years 10 months ago

Thank you.