I always hated Eggplant until my friend Russ made this. He cut it up in about 1 inch pieces, put it in spaghetti sauce with some garlic and butter and Motzarella cheeze and baked it for about 15 minutes. soft, moist and tender and VERY good.. Try it, you'll like it.Southwest eggplant recipe?
This recipe made me actually like eggplant. But it has to be sliced thin and crisp!
Awesome Eggplant Rollatine
4 eggs, lightly beaten
2 Tbs. garlic powder, divided
2 C. grated Parmesan cheese, divided
1 Tbs. Italian seasoning
salt and pepper to taste
1 C. all-purpose flour
1 C. vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 oz.) container ricotta cheese
1 C. shredded mozzarella cheese, divided
1 Tbs. dried parsley
1 (10 oz.) package chopped frozen spinach, thawed and pressed
1 (28 oz.) jar tomato pasta sauce, divided
Preheat oven to 350 degrees F (175 degrees C). In a shallow mixing bowl combine 3 eggs, 1 Tbs. garlic powder, 1 C. Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour. Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain. In a large bowl combine ricotta, 1/2 C. mozzarella, remaining 1 C. Parmesan, remaining 1 Tbs. garlic powder, 1 egg, parsley and spinach; mix well. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 Tbs. of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 C. mozzarella cheese. Bake in preheated oven for 30 minutes
No comments:
Post a Comment