STUFFED EGGPLANT PARMESAN ROLLS RECIPE | ALLRECIPES
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine European Italian
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts : Calories 315.1 calories, CarbohydrateContent 30.2 g, CholesterolContent 95.2 mg, FatContent 14.9 g, FiberContent 3.9 g, ProteinContent 15.6 g, SaturatedFatContent 5.6 g, SodiumContent 747.1 mg, SugarContent 3.2 g
STUFFED EGGPLANT PARMESAN ROLLS RECIPE | ALLRECIPES
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine European Italian
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts : Calories 315.1 calories, CarbohydrateContent 30.2 g, CholesterolContent 95.2 mg, FatContent 14.9 g, FiberContent 3.9 g, ProteinContent 15.6 g, SaturatedFatContent 5.6 g, SodiumContent 747.1 mg, SugarContent 3.2 g
More about "fried stuffed eggplant recipes"
EASY FRIED EGGPLANT RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 35 minutes
Category Fruits and Vegetables, Vegetables, Eggplant
Calories 357.1 calories per serving
- Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
BEST DEEP FRIED STUFFED EGGPLANT RECIPE - YOUTUBE
FRIED STUFFED CHINESE EGGPLANT RECIPE | CDKITCHEN.COM
From cdkitchen.com
FRIED STUFFED EGGPLANT RECIPE
From crecipe.com
FRIED STUFFED EGGPLANT | AUTHENTIC CHINESE FOOD RECIPES BLOG
From chinesefoodsrecipe.com
NASI LEMAK LOVER: CHINESE CRISPY FRIED STUFFED EGGPLANTS ...
From nasilemaklover.blogspot.com
FRIED EGGPLANT RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
FRIED STUFFED EGGPLANT RECIPE
From crecipe.com
HOW TO MAKE THE BEST CHINESE STUFFED FRIED EGGPLANT RECIPE ...
NASI LEMAK LOVER: CHINESE CRISPY FRIED STUFFED EGGPLANTS ...
From nasilemaklover.blogspot.com
FRIED EGGPLANT WITH CRAWFISH STUFFING | CAJUN COOKING TV
From cajuncookingtv.com
FRIED STUFFED EGGPLANT APPETIZER - COOKEATSHARE
From m.cookeatshare.com
STUFFED EGGPLANT WITH GARLIC TAHINI SAUCE | THE COZY APRON
From thecozyapron.com
STUFFED EGGPLANT WITH RICOTTA | LINDA'S ITALIAN TABLE
From lindasitaliantable.com
CHINESE STUFFED EGGPLANT - THE WOKS OF LIFE
From thewoksoflife.com
EASY MEDITERRANEAN STUFFED EGGPLANT (VEGETARIAN) | THE ...
From themediterraneandish.com
STUFFED BABY EGGPLANTS – “ALLA CALABRESE” – ITALY ON MY MIND
From italyonmymind.com.au
FRIED CHINESE PORK STUFFED EGGPLANT ?? RECIPE BY ROSSLYN ...
From cookpad.com
SIMPLE FRIED EGGPLANT RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info