Photo: Joseph Gonzalez
Ricotta Eggplant Rolls
18 ingredients
1 hr 30 min + 30 min
8 servings
openrecipes
"This is a great way to use those summer eggplants! These delicious rolls are perfect for parties and holidays. To save time and clean-up, you can probably use a good, jarred tomato sauce instead of the homemade tomato sauce. Milk or half-and-half can be used instead of the whipping cream."
Estimated Nutrition (whole recipe, rough)
1268
Calories
52g
Protein
50g
Fat
147g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup vegetable oil, divided
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes in puree
- 1 (10 ounce) can tomato sauce
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/2 teaspoon ground black pepper
- 2 cups plain dried bread crumbs
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup heavy cream
- 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3/4 cup chopped fresh parsley
- fresh parsley, for garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes