Eggplant Parmesan Rolls Recipe

Place roll in prepared dish seam side down.

Eggplant parmesan rolls recipe. Uncover and bake until brown in spots. Repeat with remaining slices and cheese filling. To begin with the eggplant rolls first arrange the eggplants slices on a colander and sprinkle some salt on them keep them aside for 30 minutes.

Place the rolls seam side down in the baking dish. Place a cooled eggplant slice onto a work surface and mound 1 3 to 1 2 cup of cheese mixture in the center. Heat 2 tablespoons oil in large skillet over medium high heat.

Pat the eggplant slices dry with paper towels and. Now add carrot green bell pepper and green chillies and stir it for 2 3 minutes. In a small bowl mix ricotta 1 3 cup parmesan lemon juice 1 teaspoon parsley flakes lemon zest and kosher salt.

Add chopped onion and minced garlic and sauté it till onion turn translucent. Repeat with remaining eggplant and ricotta. In a large skillet cook eggplant in oil in batches until golden brown on both sides.

Pour remaining of marinara sauce and top with basil and parmesan. Bake rolls in the preheated oven until filling is hot about 25 minutes. Cook 10 minutes or until onion and zucchini are lightly browned stirring frequently.

Add onion and garlic. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Stir ricotta with mozzarella and parmesan in a small bowl.