May 17th Recipe: Rolled Eggplant Parmesan

Rolled Eggplant parmesan for{}4-6 people. Estimated prep/cook time 20 minutes

2 large eggplant

2 cups ricotta

3 cups flour

4 eggs

1/2 cup heavy cream

4-6 oz Vegetable oil

3 cups shredded mozzarella cheese

1 package Thin Spaghetti

1 quart tomato sauce



Slice eggplant to desired thickness, longways.

Combine eggs and heavy cream in mixing bowl and whisk thoroughly.

Place eggplant in flour then egg wash.

Heat oil in a skillet on medium heat.

Pan fry eggplant till golden brown.

take eggplant and pat dry on papertowels.

Place ricotta cheese on top of eggplant and roll together like a swiss cake roll.

Place into oven safe container over tomato sauce and top with Mozzarella and bake golden brown.

Serve over Spaghetti and tomato sauce.

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