- Eggplant Rollatini.jpg (36.21 KiB) Viewed 477 times
Preparation Time: 1 hour
Cooking time: 30 minutes
Serves: 5
If served as five portions, provides 726 cals, 63g fat (of which 15g saturates), 19g sugar and 3g salt per portion.
Ingredients
- 1 large eggplant
- 1 tbsp salt
For the sauce:
- 1 small onion, chopped
- ¼ cup olive oil
- 2 garlic cloves, minced
- 1 can (15oz) tomato sauce
- 1 can (14½oz) diced tomatoes
- ½ cup chicken broth
- ¼ cup tomato paste
- 2 tbsp minced fresh parsley
- 2 tsp sugar
- ½ tsp salt
- ½ tsp dried basil
- ¼ tsp pepper
- ⅛ tsp crushed red pepper flakes
For the filling:
- 1 carton (15oz) ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- 1 large egg, lightly beaten
- ⅛ tsp pepper
For the coating:
- 3 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tbsp minced fresh parsley
- Dash each salt and pepper
- Oil for frying
Method
1. Peel and slice eggplant lengthwise into fifteen ⅛ inch thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
2. Meanwhile, for sauce, in a large saucepan, saute onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavours are blended, stirring occasionally, 20 - 25 minutes. Rinse and drain eggplant.
3. In a large bowl, combine filling ingredients; set aside.
4. Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, ½ cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.
5. In an electric skillet or deep skillet, heat ½ inch to 190°C. Fry eggplant in batches until golden brown, 2 - 3 minutes on each side. Drain on paper towels.
6. Preheat oven to 190°C/Fan 170°C/Gas Mark 5. Spoon 1 cup sauce into an ungreased 13in x 9in baking dish. Spread 2 rounded tbsp filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30 - 35 minutes.
¡SHARE TOPIC!