- 5
Ingredients
- SAUCE:
- 1 large eggplant
- 1 tablespoon salt
- 1 small onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons minced fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- FILLING:
- 1 carton (15 ounces) ricotta cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 egg, lightly beaten
- 1/8 teaspoon pepper
- COATING:
- 3 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash each salt and pepper
- Oil for frying
Preparation
Step 1
Peel and slice eggplant lengthwise into fifteen 1/8-in. thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until flavors are blended, stirring occasionally. Rinse and drain eggplant.
In a large bowl, combine the filling ingredients; set aside.
Place eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
In an electric skillet, heat 1/2 in. of oil to 375°. Fry eggplant in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spoon 1 cup sauce into an ungreased 13-in. x 9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake at 375° for 30-35 minutes or until bubbly. Yield: 5 servings.