Dom's Mom's Stuffed Eggplant Rolls

Dom's Mom's Stuffed Eggplant Rolls
(Adapted from "Eat This" by Dom Deluise)
(Makes 2 big portions)


1 medium eggplant
Flour for dredging
2 egg whites, beaten
olive oil
8 slices Mozzarella
1/2 cup Ricotta Cheese
1 cup Marinara Sauce
Chopped parsley

1. Wash the eggplant, remove stem, peel and slice lengthwise. I salted mine and let them drain for about 10 minutes. My eggplant gave 4 nice slices.

2. Dredge eggplant slices in flour. Dip into beaten eggs and fry in hot olive oil until golden brown on each side. Pat dry with paper towels.

3. Place a slice or two of Mozzarella in the middle of each eggplant slice. Add a scoop of Ricotta. Roll up the eggplant slice and place eggplant rolls, seam side down, in a greased shallow baking pan and top with Marinara sauce.

4. Bake in a 350 degree oven for 30 minutes. Serve with pasta. I made pasta with butter, fresh minced garlic and parsley.

1 comment:

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