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Sliced Rolled Eggplants Stuffed with Ricotta

Preparing the ricotta filling
Rolling the eggplant
Ready to eat
 Makes 5 to 8 servings
  • 3 eggplants- Peel and slice lengthways about ½ inch thick
  • 1 1/2 lbs of fresh ricotta
  • 3 eggs
  • 2 tablespoon of chopped fresh Italian parsley
  • 4 tablespoon of grated parmesan cheese
  • ½ lb. shredded mozzarella
  • ¾ cup of extra virgin olive oil
  • 12 oz. can of peeled tomatoes
  • 4 cloves of garlic, crushed
  • 14 basil leaves
  • Salt and fresh ground black pepper to taste.
  • 2 Tbsp of Dried Oregano

Slice and place the eggplants in a colander, salt lightly and set aside for about 20 minutes.

Rinse the sliced eggplant, and drain for a few minutes. Pat dry with a clean dish towel or you can use paper towels.

In a frying pan, heat ½ cup of extra virgin olive oil over a medium flame and fry the eggplants until they are golden brown. Place fried eggplants on paper towels to absorb the excess oil.

Place the cooked eggplant in trays.

Preparing the tomato sauce.

In a small saucepan, heat 3 tablespoons of extra virgin olive oil over a medium heat and sauté the garlic. When the garlic is golden brown remove it and discard.

Add the can of crushed tomato and cook for about 7 minutes. If sauce becomes to dry add a little water. Add salt and pepper to taste, cut and add 6 basil leaves and set aside.

Preparing the ricotta stuffing.

In a bowl, combine the fresh ricotta, eggs, parsley, salt and pepper to taste and mix it well.

Once the sliced eggplants have cooled, put a tablespoon of the ricotta mixture on top of each slice and spread it uniformly. On the middle of each slice place some mozzarella cheese, sprinkle with grated parmesan and mozzarella cheese.

Fold and roll up each slice, arrange the rolled eggplants in an oiled baking pan and cover the rolled eggplants with the tomato sauce that you prepared earlier.
Bake for about 25 minutes at 350 degrees.

Garnish with basil leaves and the dried oregano.

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