Best Rolled Stuffed Eggplant Aubergine Recipes

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).

Rolled Stuffed Eggplant (Aubergine) image

Provided by Judith N.

Time 1h30m

Yield 30 rolls, 15 serving(s)

Number Of Ingredients 19

4 garlic cloves, finely chopped
1 cup vegetable oil
2 (28 ounce) cans crushed tomatoes, with puree
1 (6 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil (can substitute fresh accordingly)
1 teaspoon dried oregano (can substitute fresh accordingly)
1 teaspoon dried parsley (can substitute fresh accordingly)
1 bay leaf (can substitute fresh accordingly)
4 cups plain breadcrumbs
2 cups sifted all-purpose flour
4 eggs
1/4 cup milk
2 eggplants (1 lb. each)
2 (15 ounce) containers ricotta cheese
1 (8 ounce) package mozzarella cheese, grated
1/2 cup grated parmesan cheese
2 cups chopped fresh parsley

Steps:

Saute garlic in 1 Tbls.
of oil in large saucepan until golden brown, about 4 minutes.
(Do Not Burn).
Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
Whirl until smooth.
Pour into saucepan.
Add bay leaf.
Bring to boiling.
Lower heat; simmer, partially covered, 30 minutes.
Reserve.
Combine crumbs and flour in large shallow pan.
Beat eggs and milk in large bowl.
Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
Dip into egg mixture; dredge with flour mixture, shaking off excess.
Set on wax paper.
Working in batches and using about 3 Tbls.
of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
Drain on paper toweling.
Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
Spread 2 to 3 Tbls.
on one side of each slice of eggplant.
Roll up jelly-roll fashion.
Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
Arrange rolls seam-side down in single layer in dishes.
Spoon sauce over rolls; save remaining sauce to pass.
Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
Garnish with chopped parsley, if you wish.
To make ahead: Prepare rolls early in day; bake just before serving.
Or freeze.
Defrost in refrigerator overnight; bake as above.
NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
IT'S UP TO YOU!