Eggplant Rolls

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Eggplant rollups are a Sicilian eggplant dish rolled up with mozzarella and tomato sauce/

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Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

Ingredients
 1 lb eggplant
 ½ cup flour
 7 oz mozzarella
 salt
 pepper
 basil
 2.80 oz ham
 ¼ cup grated parmesan cheese
 1 ⅓ cups frying oil
 14 oz canned tomatoes
 1 clove of garlic
 2 tbsp olive oil

Directions
1

Peel the eggplant and cut into ¼ inch thick slices, lengthwise.

2

Place the slices on a large plate, sprinkle with salt, and leave for about 10 minutes

3

Sautee garlic and olive oil in a frying pan and heat until the garlic becomes golden color.

4

Add the blended tomatoes.

5

Leave to cook for about 10 minutes, then add salt and basil

6

In another frying pan, heat frying oil to 320°F (170°C)

7

While oil heats, gently squeeze the slices of eggplant to remove excess liquid (this process takes away the bitter flavour of the eggplant, especially when out of season).

8

Flour the slices on both sides, and fry

9

Place fried eggplant on paper towel to drain

10

Grate the parmesan, and cut the ham and mozzarella in strips

11

Prepare the eggplant rolls by laying out all the slices of fried eggplant, and sprinkling with the grated parmesan cheese

12

Place a strip of ham and a piece of mozzarella on each, and wrap up into a roll

13

Cover the bottom of a baking dish with the tomato sauce, and place each roll, open side down, on top of the sauce

14

Cover with remaining sauce, sprinkle with more parmesan, and bake for 15 minutes at at 320°F (170°C).

Ingredients

Ingredients
 1 lb eggplant
 ½ cup flour
 7 oz mozzarella
 salt
 pepper
 basil
 2.80 oz ham
 ¼ cup grated parmesan cheese
 1 ⅓ cups frying oil
 14 oz canned tomatoes
 1 clove of garlic
 2 tbsp olive oil

Directions

Directions
1

Peel the eggplant and cut into ¼ inch thick slices, lengthwise.

2

Place the slices on a large plate, sprinkle with salt, and leave for about 10 minutes

3

Sautee garlic and olive oil in a frying pan and heat until the garlic becomes golden color.

4

Add the blended tomatoes.

5

Leave to cook for about 10 minutes, then add salt and basil

6

In another frying pan, heat frying oil to 320°F (170°C)

7

While oil heats, gently squeeze the slices of eggplant to remove excess liquid (this process takes away the bitter flavour of the eggplant, especially when out of season).

8

Flour the slices on both sides, and fry

9

Place fried eggplant on paper towel to drain

10

Grate the parmesan, and cut the ham and mozzarella in strips

11

Prepare the eggplant rolls by laying out all the slices of fried eggplant, and sprinkling with the grated parmesan cheese

12

Place a strip of ham and a piece of mozzarella on each, and wrap up into a roll

13

Cover the bottom of a baking dish with the tomato sauce, and place each roll, open side down, on top of the sauce

14

Cover with remaining sauce, sprinkle with more parmesan, and bake for 15 minutes at at 320°F (170°C).

Eggplant Rolls

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