Delicious rolls of eggplant stuffed with a creamy cheese mixture, baked to perfection for a savory appetizer or main course.
Ingredients
2 medium Eggplant
to taste pinch Sea salt
1 cup Flour
2 large Eggs
1 cup Seasoned breadcrumbs
for frying as needed Vegetable oil
1 cup Ricotta cheese
1/2 cup Grated Romano cheese
2 cloves Minced garlic
to taste pinch Black pepper
Method
Preheat your oven to 400°F (200°C) and prepare a 9x13-inch baking dish by greasing it with butter.
Slice the eggplant lengthwise into thin pieces, approximately 1/4-inch thick, and remove the ends. Sprinkle sea salt generously on both sides and let them rest on paper towels for 30 minutes to extract excess moisture. Afterward, rinse and pat dry.
Create a breading setup with three shallow bowls: one filled with flour, another with beaten eggs, and the last with seasoned breadcrumbs. Dredge each eggplant slice in flour, dip it in the egg, and then roll it in the breadcrumbs until fully coated.
Heat vegetable oil in a large skillet over medium heat. Fry the eggplant slices for about 5 minutes on each side until they are golden brown. Drain on paper towels and let them cool on a baking sheet for around 10 minutes.
In a bowl, mix ricotta cheese, grated Romano cheese, and minced garlic. Season with salt and black pepper to taste. Take a cooled eggplant slice, spoon 1/3 to 1/2 cup of the cheese mixture onto it, roll it up tightly, and place it seam side down in the greased baking dish. Repeat with the remaining eggplant and cheese mixture.
Bake the assembled rolls in the preheated oven for about 25 minutes, or until the filling is thoroughly heated.
