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Rolled Stuffed Eggplant (Aubergine)

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“Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own. It makes a "Delish" Italian meal. Prep and cook times are estimates since I haven't made it in awhile. Been on diets...Poor us!!”
READY IN:
1hr 30mins
SERVES:
15
YIELD:
30 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute garlic in 1 Tbls.
  2. of oil in large saucepan until golden brown, about 4 minutes.
  3. (Do Not Burn).
  4. Working in batches, combine crushed tomatoes, tomato sauce, salt, pepper, basil, oregano, and parsley in blender.
  5. Whirl until smooth.
  6. Pour into saucepan.
  7. Add bay leaf.
  8. Bring to boiling.
  9. Lower heat; simmer, partially covered, 30 minutes.
  10. Reserve.
  11. Combine crumbs and flour in large shallow pan.
  12. Beat eggs and milk in large bowl.
  13. Peel eggplants; cut lengthwise into 1/8-inch-thick slices.
  14. Dip into egg mixture; dredge with flour mixture, shaking off excess.
  15. Set on wax paper.
  16. Working in batches and using about 3 Tbls.
  17. of oil per batch, saute eggplant in large skillet until golden, 1 minute per side.
  18. Drain on paper toweling.
  19. Combine ricotta, mozzarella, parmesan and parsley in bowl; mix well.
  20. Spread 2 to 3 Tbls.
  21. on one side of each slice of eggplant.
  22. Roll up jelly-roll fashion.
  23. Spread 1 cup tomato sauce over bottom of each of two 11 3/4"x7 1/2"x1 3/4" baking dishes.
  24. Arrange rolls seam-side down in single layer in dishes.
  25. Spoon sauce over rolls; save remaining sauce to pass.
  26. Bake, covered in preheated 450 degree oven for 30 minutes or until sauce is bubbly.
  27. Garnish with chopped parsley, if you wish.
  28. To make ahead: Prepare rolls early in day; bake just before serving.
  29. Or freeze.
  30. Defrost in refrigerator overnight; bake as above.
  31. NOTE: I ALWAYS DOUBLE THE SAUCE RECIPE BECAUSE WE LIKE ALOT OF SAUCE.
  32. IT'S UP TO YOU!

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