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Eggplant Rolls
Author:
EasyRecipes .
Recipe type: Appetiser
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
If you’re in the mood for Italian food but tired of pasta, try these delicious Eggplant Rolls. They are simple to make and filling enough to be the main course. It’s a perfect vegetarian dish!
Ingredients
- Eggplant – sliced lengthwise (approx ⅓ to ½ inch slices)
- Salt
- Oil
- Ricotta Cheese
- Italian Seasoning
- Garlic Powder or Garlic Salt
- Black Pepper
- Green Chilies – finely chopped
- Chopped Basil and Parsley
- Crushed Red Chili Flakes
- Pasta/Spaghetti Sauce
- Mozzarella Cheese
Instructions
- Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
- In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip – use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
- Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
- Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
- Allow the eggplant to cool enough to be able to touch it.
- Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
- Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
- Spoon spaghetti sauce over the eggplant rolls to coat them.
- Bake uncovered in a 425 degree Fahrenheit oven for 20 – 25 minutes (until cheese is heated all the way through).
- Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
- Server hot with bread and salad.
