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LOCATION: Recipes >> Eggplant Casserole Recipes >> Stuffed Eggplant 01

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Stuffed Eggplant Rolls

1 pint ricotta cheese
2 T. chopped fresh basil or parsley
1 large eggplant, peeled and sliced lengthwise into 1/2" slices
2 eggs, beaten
1/2 C. flour mixed with 1/2 t. each salt and pepper
2-3 cups marinara (meatless tomato) sauce
8 oz. sliced mozarella
olive oil
additional chopped basil
grated mozarella

Mix the chopped basil or parsley with the ricotta. Dredge the
eggplant slices in the flour mixture (I put the flour in a plastic
bag and shake the eggplant slices in it a few at a time).

Heat a small amount of olive oil in a large frying pan. Dip the
eggplant slices one at a time into the beaten egg and saute' on
both sides until nicely browned. Transfer to a cutting board or
plate and let cool slightly while you put more eggplant slices in
the pan. Put a slice of mozarella on each cooked eggplant slice,
add a spoonful of the ricotta (3-4 tablespoons), and gently roll
up (don't squish out the ricotta ;*). Transfer the finished eggplant
rolls to a shallow baking dish.

When all of the rolls are finished, pour marinara sauce over them
and top with grated mozarella. Bake at 350 for about 20 minutes
or until very hot. Sprinkle each serving with chopped basil.

Low fat version: Use low-fat mozarella and low or non-fat ricotta
(the non-fat ricotta I've used is softer than low-fat, but tastes
fine). Instead of pouring olive oil in the pan to saute' the
eggplant, use an olive oil cooking spray. Spray olive oil on the
eggplant slices before turning to cook the second side.

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