Baked Eggplant Parmesan Rolls Recipe

About this recipe

A hearty and satisfying dinner option featuring tender eggplant slices rolled with mozzarella cheese, topped with tomato sauce and Parmesan, and baked to perfection. Perfect for solution seekers looking for an easy yet delicious Eggetarian meal.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• Pack Tray Of 30 Medium Free Range Eggs
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Tata Salt
• 227G Paxo Golden Breadcrumbs
• - Ktc Vegetable Oil

Instructions

1. 1. Peel the skin off the eggplants and slice them lengthwise into 1/4-inch slices.
2. 2. Sprinkle each slice with salt and let them stand at room temperature for 1 to 2 hours to draw out excess moisture.
3. 3. Rinse the slices under water to remove the salt and pat them dry with paper towels.
4. 4. Beat 1 egg in a shallow bowl. Dip each eggplant slice into the beaten egg, then coat it evenly with 2 1/2 cups of bread crumbs.
5. 5. Heat a skillet over medium heat and fry each breaded eggplant slice until both sides are golden brown. Drain the fried slices on paper towels.
6. 6. Cut 8 oz of mozzarella cheese into 1/2-inch strips. Place one strip at the end of each fried eggplant slice and roll the slice around the cheese.
7. 7. Arrange the rolled eggplant slices in a single layer in the bottom of a casserole dish.
8. 8. Pour 2 1/2 cups of tomato sauce evenly over the eggplant rolls and sprinkle 1/4 cup of grated Parmesan cheese on top.
9. 9. Cover the casserole dish with foil and bake in a preheated oven at 350°F for 30 to 45 minutes, or until the sauce is bubbling and the cheese is melted.
10. 10. Remove from the oven and let cool slightly before serving. Enjoy your delicious baked eggplant Parmesan rolls!