Eggplant Parmesan Roll-Ups
Ingredients
- 2 large eggplants sliced lengthwise into 1/4 inch thick slices
- 1 cup all-purpose flour
- 4 eggs beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper
- Olive oil
Instructions
- Preheat the oven to 375°F.
- Season the eggplant slices with salt and pepper, and let them sit for 10 minutes to release excess moisture. Pat them dry with paper towels.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
- Dip each eggplant slice in flour, then egg, then breadcrumbs, shaking off any excess.
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Lay an eggplant slice on a cutting board and place a spoonful of shredded mozzarella cheese and chopped basil at one end. Roll up the eggplant slice tightly and place it seam-side down in the baking dish. Repeat with the remaining eggplant slices.
- Pour the remaining marinara sauce over the eggplant roll-ups and sprinkle with the remaining mozzarella cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Let the eggplant Parmesan roll-ups cool for a few minutes before serving. Garnish with additional chopped basil if desired. Enjoy!
To start, you’ll need to slice your eggplants lengthwise into thin slices. Season them with salt and pepper and let them sit for a few minutes to release any excess moisture. Then, it’s time to set up your breading station. Dip each slice in flour, then egg, then breadcrumbs mixed with Parmesan cheese. Fry them up until they’re golden brown and crispy.
Next, it’s time to assemble the roll-ups. Lay an eggplant slice on a cutting board and place a spoonful of shredded mozzarella cheese and chopped basil at one end. Roll it up tightly and place it seam-side down in a baking dish. Repeat with the remaining eggplant slices.
Pour marinara sauce over the roll-ups and sprinkle with more mozzarella cheese. Bake until the cheese is melted and bubbly, then let them cool for a few minutes before serving.
These eggplant Parmesan roll-ups are a great way to switch up your dinner routine. They’re easy to make and packed with flavor. Plus, they’re a great way to get your veggies in! Serve them with a side salad or some garlic bread for a complete meal. Give this recipe a try and see for yourself how delicious it can be!