Want to learn how to cook eggplant? Here’s where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again.
Ingredients
- 1 large eggplant
- 1 tablespoon salt
- sauce:
- 1 small onion, chopped
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/4 cup tomato paste
- 2 tablespoons minced fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- filling:
- 1 carton (15 ounces) ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 large egg, lightly beaten
- 1/8 teaspoon pepper
- coating:
- 3 large eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese, divided
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- Dash each salt and pepper
- Oil for frying
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