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Eggplant Rollups
Ingredients:
3 good sized eggplants, peeled, sliced 1/8" thick lengthwise
Approximately 5 eggs - beaten for dipping
Bread crumbs
Oil for frying
1-2 pints Ricotta cheese
1 lb. Mozzarella cheese, grated
Favorate spaghetti sauce
Baking pans or large foil tray
3 good sized eggplants, peeled, sliced 1/8" thick lengthwise
Approximately 5 eggs - beaten for dipping
Bread crumbs
Oil for frying
1-2 pints Ricotta cheese
1 lb. Mozzarella cheese, grated
Favorate spaghetti sauce
Baking pans or large foil tray
Directions:
Dip eggplant slices into beaten egg and then bread crumbs. Fry until light brown on both sides. Place on paper towel to drain. Let cool slightly. Spoon some sauce in baking pan. Spoon about 1 tsp. ricotta on each slice of eggplant and spread to cover the slice. Sprinkle with mozzarella and roll from the small side to the wide side. Lay into pan, edge side down. Once all are rolled and in place, spoon a little sauce on top of each and sprinkle with mozzarella. Cover with foil , bake at 350 for 45 minutes to 1 hour or cover tightly and freeze until needed to bake. This will make 1 large tray and 1 small, or 3-4 small trays.
Dip eggplant slices into beaten egg and then bread crumbs. Fry until light brown on both sides. Place on paper towel to drain. Let cool slightly. Spoon some sauce in baking pan. Spoon about 1 tsp. ricotta on each slice of eggplant and spread to cover the slice. Sprinkle with mozzarella and roll from the small side to the wide side. Lay into pan, edge side down. Once all are rolled and in place, spoon a little sauce on top of each and sprinkle with mozzarella. Cover with foil , bake at 350 for 45 minutes to 1 hour or cover tightly and freeze until needed to bake. This will make 1 large tray and 1 small, or 3-4 small trays.
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