Ricotta Eggplant Rolls

Recipe View 35 mins Prepare the Marinara: Heat 1 tablespoon of the vegetable oil in a large saucepan over medium heat. Add the minced garlic and cook until fragrant and lightly browned, about 2-3 minutes. 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, allowing the flavors to meld.

Recipe View 5 mins Prepare for Frying: Preheat the oven to 400 degrees F (200 degrees C). In a large, shallow dish, combine the bread crumbs and flour. In a separate dish, whisk together the eggs and heavy cream.

Recipe View 8 mins Fry the Eggplant: Heat the remaining vegetable oil in a large skillet over medium-high heat. Dip each eggplant slice into the egg mixture, ensuring it's fully coated, then dredge in the breadcrumb mixture, pressing gently to adhere. Fry the eggplant slices in the hot oil until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.

Recipe View 10 mins Assemble the Rolls: Spread a thin layer of the marinara sauce in the bottom of a 9x13 inch baking dish. In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and chopped parsley. Spread 2 to 3 tablespoons of the cheese mixture onto one side of each fried eggplant slice. Roll up tightly and place in the baking dish, seam side down. Spoon the remaining tomato sauce evenly over the rolls. Cover the baking dish with a lid or aluminum foil.

Recipe View 30 mins Bake: Bake in the preheated oven for 30 minutes, or until the rolls are heated through and the cheese is melted and bubbly. Garnish with additional chopped fresh parsley before serving, if desired.