Roasted Eggplant Rolls

Photo by Michael B.
Adapted from freshbitesdaily.com

PREP TIME

30

minutes

TOTAL TIME

105

minutes

SERVINGS

3

Servings

PREP TIME

30

minutes

TOTAL TIME

105

minutes

SERVINGS

3

servings

Adapted from freshbitesdaily.com

Ingredients

  • 3

    Large Eggplant

  • 3

    Cups Ricotta Cheese

  • 2

    Cups Mozzarella Cheese (Shredded)

  • 1 1/2

    Cups Romano cheese (Freshly Grated)

  • 6

    Tablespoons Fresh Basil (Finely Chopped)

  • Oil Of Your Choice

  • Garlic Powder

Directions

Slice three large eggplant in rounds. Marinate eggplant in safflower or other high heat oil) and garlic for several hours, tossing it several times. Place the eggplant in a single layer on a cookie sheet and place in a 375 degree oven for 45 minutes. Allow to cool for easy handling. Mix the cheeses and basil. Place a generous tablespoon of cheese mixture on one half of the eggplant round. Roll as tightly as you can without squeezing out the cheese. Arrange the rolls, open end down, on a cookie sheet. (At this point, you can place them on a cookie sheet and freeze them. After they are frozen, transfer them to a freezer bag). Arrange the rolls, open end down, on a cookie sheet. Sprinkle with 1/2 cup of shredded mozzarella cheese. Heat at 425 until the sauce is bubbling and the cheese is melted. Garnish with some fresh basil or parsley when ready to serve.

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