Baked Eggplant Rolls Filled with Mozzarella

(4 votes)

1 large eggplant, cut lengthways into 6 slices about 1/4 inch thick
2 tablespoons plain flour
2 eggs, lightly beaten with some salt and pepper
olive oil for frying
1 1/2 ounces parmesan cheese, freshly grated
18 large fresh basil leaves
11 ounces mozzarella cheese, roughly sliced
salt
freshly ground black pepper
For the tomato sauce
4 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
1/2 celery stalk, finely chopped
14 ounce can of plum tomatoes
To serve
leafy green salad

To make the tomato sauce, heat the olive oil in a saucepan, add the garlic, onion and celery and sweat until softened. Stir in the tomatoes, season with salt and pepper, then cover the pan and simmer gently for 25 minutes.

Preheat the oven to 400.

Dust the eggplant slices in the flour, then dip them in the beaten egg.

In a large frying pan, heat some olive oil to a depth of about 1 cm/ inch, add the eggplant slices and fry on both sides until golden. Remove and drain on kitchen paper.

Line the eggplant slices up on a large chopping board, season with salt and pepper, then evenly sprinkle 1 ounce of the parmesan over the top.

Place three basil leaves on each eggplant slice and top with a couple slices of mozzarella, reserving half the cheese. The carefully roll each slice up, making sure they are seam-side downwards so they don't open up.

Line a large ovenproof dish (or individual ones) with some of the tomato sauce and place the eggplant rolls on top.

Spoon over the remaining tomato sauce and top with the remaining mozzarella slices and parmesan.

Place in the oven and bake for 15 minutes, until the top is very lightly coloured and beginning to bubble. Serve with a green salad.


Comments:

This is a great, quick and easy recipe! Even better if you layer ricotta cheese, ground beef and mozzerella cheese before rolling the eggplant slice. Delicious!
Anonymous, Location not stated.

Wonderful dish
Anonymous, Location not stated.

Can somebody clarify the dusting and dipping? I never heard of dusting in flour before dipping in egg. Does this really work or is it a mis-print?
Anonymous, Location not stated.

In answer to the previous question the flour makes more egg stick to the food, making a thicker and I think slightly crispier coating. This recipe sounds delicious and I can't wait to try it using the eggplants I have just picked from my own garden. My first time growing them!
Tina, Mt Julian, Qld


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