Savory Stuffed Eggplant Rolls with Marinara
Experience the rich flavors of Mediterranean cuisine with these Savory Stuffed Eggplant Rolls. Featuring tender eggplant slices filled with a delightful mixture of creamy ricotta and gooey mozzarella cheese, these rolls are delicately fried to golden perfection. Bathed in a luscious marinara sauce and topped with a sprinkle of grated cheese, this dish makes for an elegant side or a light meal that's sure to impress. Whether you choose to use eggplant from your garden or a fresh zucchini alternative, this recipe captures the essence of home-cooked comfort food.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Eggplants
2 medium (Washed, peeled, and sliced lengthwise)
Salt
1/2 teaspoon (For soaking)
Cold water
as needed (For soaking)
Flour
as needed (Mixed with Italian spices for dredging)
Italian spices
to taste (Mixed with flour)
Eggs
2 (Beaten)
Olive oil
as needed (For frying)
Mozzarella cheese
1/2 lb (Sliced)
Ricotta cheese
1 lb (Unprepared)
Fresh parsley
1-2 tablespoons (Chopped fine)
Black pepper
1 dash (Freshly ground)
Marinara sauce
2 cups (For topping)
Grated Romano cheese
to taste (For garnish)
Instructions
1
Begin by washing the eggplants, removing the stems, and peeling them.
2
Slice the eggplants lengthwise into thin slices.
3
In a large bowl, dissolve salt in enough cold water to fully submerge the eggplant slices. Immerse the slices and place a heavy plate on top to keep them submerged. Let them soak for 20 to 30 minutes to draw out bitterness.
4
Preheat olive oil in a frying pan over medium heat; avoid overheating to prevent splattering.
5
Once the eggplants have soaked, remove them from the water and pat them dry with paper towels.
6
Dredge each eggplant slice in flour mixed with Italian spices, then dip them into the beaten eggs, ensuring they are fully coated.
7
Carefully fry the slices in the hot olive oil until they achieve a golden brown color. Drain on paper towels to remove excess oil.
8
On each eggplant slice, place a slice of mozzarella and a spoonful of ricotta cheese. Sprinkle with fresh chopped parsley and a dash of freshly ground black pepper.
9
Roll up each eggplant slice tightly and place them seam side down in a greased shallow baking dish.
10
Pour the marinara sauce over the stuffed rolls, ensuring they are well covered.
11
Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until heated through and bubbling.
12
Remove from the oven, garnish with grated Romano or Parmesan cheese, and add a sprinkle of finely chopped parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of Savory Stuffed Eggplant Rolls?
The main ingredient is eggplant, specifically two medium-sized eggplants that are washed, peeled, and sliced lengthwise.
Why is salt used in the preparation of the eggplant?
Salt is dissolved in cold water to soak the eggplant slices, which helps to draw out bitterness from the vegetable.
How long should the eggplant slices soak?
The eggplant slices should soak in the salt water for 20 to 30 minutes to ensure the bitterness is properly removed.
Do I need to peel the eggplants?
Yes, the instructions recommend washing and removing the stems, then peeling the eggplants before slicing.
What is the recommended slicing method for the eggplants?
The eggplants should be sliced lengthwise into thin slices to make them easy to roll.
What can I use as a substitute for eggplant?
You can use fresh zucchini as a substitute for eggplant in this recipe.
What ingredients are used to dredge the eggplant?
Each eggplant slice is dredged in a mixture of flour and Italian spices.
What is the purpose of dipping the eggplant in beaten eggs?
Dipping the dredged slices in beaten eggs ensures they are fully coated before frying, which helps create a golden brown crust.
What type of oil should be used for frying?
Olive oil is recommended for frying the eggplant slices over medium heat.
How do I prevent the oil from splattering?
To prevent splattering, avoid overheating the olive oil in the frying pan.
What should I do after frying the eggplant slices?
After frying until golden brown, you should drain the slices on paper towels to remove any excess oil.
What cheeses are used in the stuffing?
The stuffing consists of a slice of mozzarella cheese and a spoonful of ricotta cheese on each eggplant slice.
What herbs are added to the cheese filling?
Fresh chopped parsley is added to the cheese filling for flavor and color.
Is there any seasoning added to the cheese filling?
Yes, a dash of freshly ground black pepper is sprinkled over the cheese before rolling.
How should the eggplant rolls be placed in the baking dish?
The rolls should be placed seam side down in a greased shallow baking dish to prevent them from unrolling.
How much marinara sauce is needed for this recipe?
The recipe calls for 2 cups of marinara sauce to be poured over the stuffed rolls.
What is the baking temperature for this dish?
The oven should be preheated to 350°F (175°C).
How long should the dish bake?
The stuffed eggplant rolls should bake for 20 to 30 minutes until they are heated through and the sauce is bubbling.
What kind of cheese is used for the final garnish?
Grated Romano or Parmesan cheese is used to garnish the dish after it is removed from the oven.
Are there any final touches before serving?
A final sprinkle of finely chopped parsley is added before serving the dish.
Is this recipe considered a main meal or a side?
This dish is versatile and can be served as an elegant side dish or a light meal.
How much mozzarella cheese is required?
The recipe requires 1/2 lb of sliced mozzarella cheese.
How much ricotta cheese is needed?
You will need 1 lb of ricotta cheese for the filling.
How many eggs are used in the coating process?
The recipe uses 2 beaten eggs for coating the eggplant slices.
Can I use Italian spices in the flour?
Yes, Italian spices are mixed with the flour to add flavor to the dredging mixture.
What type of baking dish is best for this recipe?
A greased shallow baking dish is ideal for holding the eggplant rolls and marinara sauce.
Why is a heavy plate used during the soaking process?
A heavy plate is placed on top of the eggplant slices to keep them fully submerged in the salt water.
What is the texture of the fried eggplant?
The eggplant should be fried until it achieves a golden brown color and a tender texture.
How should I prepare the parsley?
The fresh parsley should be chopped fine for both the filling and the final garnish.
What cuisine does this recipe represent?
This recipe captures the rich flavors and essence of Mediterranean and Italian cuisine.