Ricotta Eggplant Rolls

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat half the vegetable oil in a saucepan over medium heat, add the garlic and cook 1 minute. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, sugar and black pepper. Simmer on low for 20 minutes, stirring often.

2. Meanwhile, sprinkle the eggplant slices with a little salt, let stand 20 minutes, then pat dry with paper towels.

3. Set up three shallow dishes: flour in the first, bread crumbs in the third, and the eggs beaten with the heavy cream in the middle.

4. Heat the remaining oil in a large skillet over medium heat. Dredge each eggplant slice in flour, dip in the egg mixture, then coat in bread crumbs. Fry in batches 3 minutes per side until golden and the coating is set, then drain on paper towels.

5. Mix the ricotta, Parmesan and chopped parsley in a bowl with a pinch of the Italian seasoning and black pepper until smooth.

6. Preheat the oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish. Spread a spoonful of ricotta mixture over each eggplant slice, roll up, and place seam side down in the dish.

7. Spoon the remaining sauce over the rolls, then top with the mozzarella. Bake uncovered 20 to 25 minutes until bubbling and the cheese is melted. Let rest 5 minutes.

8. Sprinkle with the optional extra parsley for garnish before serving.