Eggplant Rolls
Eggplant Rolls
Change up your eggplant parmesan by making these unique roulades!
Print Recipe
Ingredients
- 2 cloves garlic grated
- 2½ tablespoons oil divided
- 14 ounces tomatoes crushed
- 5 ounces tomato sauce
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon sugar
- ⅛ teaspoon pepper
- 2 eggplants sliced
- 8 ounces Miceli's Ricotta Cheese
- 1 cup Miceli's Mozzarella Cheese shredded
- ¼ cup Miceli's Parmesan Cheese grated
- ⅓ cup parsley leaves chopped
Instructions
- Preheat your oven to 450℉.
- Add the garlic and the ½ tablespoon of oil to a pan over medium heat, and then let them cook for about 2 minutes.
- Add the tomatoes, sauce, basil, oregano, salt, sugar, and pepper, and then let the mixture cook (covered) for about 30 minutes.
- Add the eggplants to a foil-lined baking sheet, add the remaining oil, and then let them bake for about 5 minutes.
- Combine the ricotta, mozzarella, parmesan, and parsley, divide the mixture between the slices, and then roll them up.
- Add 1 cup of the tomato mixture to a 9 x 13 inch baking dish, and then add the rolls.
- Add the remaining tomato mixture, and then let them bake for about 10 minutes.
Notes
Slice the eggplants lengthwise with a knife or mandolin! Coat the rolls evenly with the sauce, and feel free to sprinkle more cheese on top.
