Ricotta Brinjal (Eggplant) Rolls

    (46)
    1 hour 20 mins

    This is a great way to use those brinjal (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 thin cream can be used instead of the thickened cream.


    41 people made this

    Ingredients
    Serves: 8 

    • 1/2 cup (125ml) vegetable oil, divided
    • 4 cloves garlic, minced
    • 1 (800g) can crushed tomatoes in puree
    • 1 (300g) can tomato sauce
    • 2 tablespoons Italian seasoning
    • 1 teaspoon salt
    • 1 teaspoon caster sugar
    • 1/2 teaspoon ground black pepper
    • 2 cups (200g) plain dried bread crumbs
    • 1 cup(125g) plain flour
    • 2 eggs
    • 1/4 cup (60ml) thickened cream
    • 2 large brinjal (eggplants), peeled and sliced lengthwise into .5cm slices
    • 1 (400g) container ricotta cheese
    • 2 cups (240g) shredded mozzarella cheese
    • 1/2 cup (40g) grated Parmesan cheese
    • 3/4 cup chopped fresh parsley
    • 1 teaspoon fresh parsley, for garnish

    Directions
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add garlic, and cook until fragrant and lightly browned. Pour in the crushed tomatoes and tomato sauce. Season with Italian seasoning, salt, sugar, and pepper. Simmer covered over medium-low heat for 30 minutes, stirring occasionally. Remove from heat and set aside.
    2. Preheat the oven to 200 degrees C (400 degrees F). In a large shallow dish, stir together the bread crumbs and flour. In a separate dish, whisk together the eggs and cream with a fork.
    3. Heat the remaining olive oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs. Fry each slice until golden brown in the hot oil, turning once. Drain on paper towels.
    4. Spread a thin layer of the marinara sauce in the bottom of a 24x34cm (9x13 inch) baking dish. In a large bowl, stir together the ricotta cheese, mozzarella cheese, Parmesan cheese and parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each slice of eggplant. Roll up, and place in the baking dish seam side down. Spoon the remaining tomato sauce over the rolls. Cover the baking dish with a lid or aluminium foil.
    5. Bake for 30 minutes in the preheated oven. Garnish with additional chopped parsley before serving if desired.

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    Reviews and ratings
    Global ratings:
    (46)

    Reviews in English (37)

    by
    37

    Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!  -  06 Apr 2007  (Review from Allrecipes US | Canada)

    by
    21

    presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.  -  01 Apr 2008  (Review from Allrecipes US | Canada)

    by
    20

    My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.  -  27 Jun 2005  (Review from Allrecipes US | Canada)

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