Ingredients
- 3 tablespoon olive oil
- 3/4 cup parmesan, grated
- 2 medium eggplant, sliced lengthwise
- 1/4 cup parsley
- 1 cup flour
- 1 egg, lightly beaten
- Salt
- 3 cups spaghetti sauce
- Pepper
- 4 oz mozzerella cheese
- 12 oz ricotta cheese
Directions
Preheat oven to 375 degrees. Heat oil in large non-stick skillet. Season eggplant and dip in flour. Saute eggplant until golden brown. Set eggplant slices on paper towels to drain. Combine in a medium bowl, ricotta, 1/2 cup parmesan, parsley and egg. Spread 1/2 cup spaghetti sauce in bottom of baking dish. Place several tablespoons of ricotta mixture at end of slice of eggplant, roll up and place in baking dish. Continue to assemble remaining slices of eggplant. Top with remaining spaghetti sauce and top with mozzerella and 1/4 cup parmesan. Bake for 30 minutes or until bubbly.
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By melissa_anele
Atlanta, 49
on October 21, 2012
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I LOVE this recipe, though I did change it a bit. Instead of pouring sauce over the top of the eggplant before putting it in the oven, i left it bare on top with just a sprinkle of mozzarella; I found that the first time i made this the sauce on top made it a little soggier than I like. YUM!
By chiadogs@tampab...
FL
on March 11, 2010
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this is a WOW dish! it did take longer than the 50 minutes but it is SO worth it! i added a few steps too which added more time to the process. after slicing eggplant i layered them on salted paper towels and let them rest with a plate on top for a few hours until i was ready to cook. it gives the eggplant a nicer texture and is tastier in my opinion. my hubby likes his eggplant crispy (even though i am baking it so i crisp em up really nice without burning them! i used more than 3 tbsp of evoo but with a dish like this who cares! i also added fresh garlic to the chopped parsley and mixed it into cheese. this has now become my absolute favorite dish and i cannot wait to eat the leftovers tomorrow! served with a side of multi-grain pasta and some mozarella and roasted garlic sausage! so good!
By oconnormp_12555922
Pennington, 70
on January 14, 2010
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I prepared this last night for my wife and daughter. We all loved it.
I don't handle fried food well so I slice the eggplant lightly spray olive oil Pam on both sides and bake it for 30 min @350. It comes out soft and when cool easy to roll. I will definitely make this again.
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