Stuffed eggplant rolls Recipe

Name: Stuffed eggplant rolls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large eggplants, thinly sliced lengthwise, about ½ cm (¼ cm) thick; 60 mL (¼ cup) olive oil; 3 eggs; A pinch of salt; 60 mL (¼ cup) all-purpose flour; 115 g (¼ lb.) ground veal; 115 g (¼ lb.) ground pork; 30 mL (2 tbsp.) plain bread crumbs; 1 egg; 45 mL (3 tbsp.) grated Parmesan Reggiano cheese; 60 mL (¼ cup) mozzarella, finely diced; 30 mL (2 tbsp.) chopped Italian parsley; 1 pinch of salt; epper, to taste; 45 mL (3 tbsp.) olive oil; 2 cloves garlic, peeled; 2 398-mL tins diced tomatoes without salt added; 5 basil leaves, chopped; To taste, salt and pepper

Ingredients

2 large eggplants, thinly sliced lengthwise, about ½ cm (¼ cm) thick
60 mL (¼ cup) olive oil
3 eggs
A pinch of salt
60 mL (¼ cup) all-purpose flour
115 g (¼ lb.) ground veal
115 g (¼ lb.) ground pork
30 mL (2 tbsp.) plain bread crumbs
1 egg
45 mL (3 tbsp.) grated Parmesan Reggiano cheese
60 mL (¼ cup) mozzarella, finely diced
30 mL (2 tbsp.) chopped Italian parsley
1 pinch of salt
epper, to taste
45 mL (3 tbsp.) olive oil
2 cloves garlic, peeled
2 398-mL tins diced tomatoes without salt added
5 basil leaves, chopped
To taste, salt and pepper

PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Heat oil in a large skillet over high heat and cook garlic until golden.
Add tomatoes and continue cooking for 10 to 12 minutes.
Remove from heat and add basil.
Season, cover, and let sit.
Heat oil in a large skillet and sear eggplant slices.
Reserve.
Beat eggs lightly in a shallow bowl, adding a pinch of salt.
Place flour on a plate and set near bowl of beaten eggs.
Dip eggplant slices in beaten egg and then dip both sides in flour to coat.
Fry eggplant slices on both sides until golden.
Blot eggplant on paper towels.
Reserve.
Mix together all filling ingredients well in a bowl.
Preheat oven to 180°C (350°F).
Top each eggplant slice with about 15 mL (1 tbsp.) filling and roll them up.
Spread 250 mL (1 cup) sauce over bottom of rectangular baking dish.
Lay eggplant rolls side by side in dish seam side down so that they do not unroll.
Pour remaining sauce over rolls and garnish with basil if you like.
Bake in oven for 30 minutes.
Sprinkle with fresh Parmesan and serve.