How to make it

  • Peel eggplant. Cut lengthwise into 1/4 inch slices. Press each slice between pape towels to remove moisture. For batter combine egg, milk and 2 t olive oil. Add flour and 1/8 t salt; beat till smooth. Dip eggplant slices into batter, a few at a time. Cook on both sides in a small amount of hot oil till golden brown. Drain on paper towels. Combine romano, ricotta, 2 T parsley and pepper. Place about 1 T of the cheese mixture in center of each eggplant slice, roll up jelly-roll style. Place seam side down in10x6 baking dish. Cover and bake in 375 degree oven about 20 minutes or till heated through.
  • Meanwhile, place undrained tomatoes in blender, blend till smooth. In saucepan cook onion and garlic in 1 T olive oil till onion is tender. Stir in blended tomatoes, tomato paste, 1 T parsley, sugar, oregano and 1/2 t salt. Boil gently uncovered for 6 to 8 min or till mixture is reduced to about 2 cups, stirring occasionally. Serve over eggplant rolls.

Reviews & Comments 3

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  • lenora 9 years ago
    Never thought about stuffing the eggplant before - hmmm
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    " It was excellent "
    lincolntoot ate it and said...
    This looks awesome - 5 forks and bookmarked!
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    " It was excellent "
    jovi_nutt ate it and said...
    such a pretty dish, can't wait to make this when I entertain! Thanks
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