RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)

Ricotta-Stuffed Rolled Eggplant (Aubergine) image

Provided by Kittencalrecipezazz

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1 -2 teaspoon seasoning salt
1 cup grated parmesan cheese
black pepper
5 large eggs, slightly beaten
4 cups fresh breadcrumbs
15 -18 eggplants, slices 2 medium eggplants (sliced lenghwise 1/4- inch thick, can cut a little larger than 1/4-inch)
2 cups mozzarella cheese, grated
2 cups ricotta cheese
1 1/4 cups grated parmesan cheese
1 egg yolk, slighty beaten
black pepper (to taste)
seasoning salt (to taste, I use seasoned salt) or white salt (to taste, I use seasoned salt)
1 teaspoon dried basil (rubbed between fingers to release the flavors)
4 cups cups pasta sauce (or more if needed)
parmesan cheese (for topping or can use grated mozzarella cheese)

Steps:

Set oven to 350°F.
Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
Place flour in a shallow dish.
In another dish place the slightly beaten eggs.
In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
Season eggplant slices with salt and pepper.
Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
Arrange the eggplant slices in a single layer on baking sheets.
Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
Starting at the short end, roll up the slices with the filling inside.
Arrange the eggplant slices seam-side down into prepared baking dish.
At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
Set oven to 350°F.
Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).