Eggplant Parmesan Roll-Ups
Eggplant Parmesan Roll-Ups are a delicious and easy-to-make vegetarian dish that is perfect for a weeknight dinner or a special occasion. Sliced eggplant is breaded and fried until crispy, then rolled up with mozzarella cheese and fresh basil, and baked in marinara sauce until bubbly and delicious.
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 9x13 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!