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      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

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      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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