0 0
Rolled Stuffed Eggplant Aubergine

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 garlic cloves, finely chopped
1 cup vegetable oil
2 (28 ounce) cans crushed tomatoes, with puree
1 (6 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil (can substitute fresh accordingly)
1 teaspoon dried oregano (can substitute fresh accordingly)
1 teaspoon dried parsley (can substitute fresh accordingly)
1 bay leaf (can substitute fresh accordingly)
4 cups plain breadcrumbs
2 cups sifted all-purpose flour
4 eggs
1/4 cup milk
2 eggplants (1 lb. each)

Nutritional information

537.7
Calories
270 g
Calories From Fat
30.1 g
Total Fat
10.3 g
Saturated Fat
102 mg
Cholesterol
797.4 mg
Sodium
47.8 g
Carbs
5.8 g
Dietary Fiber
8.2 g
Sugars
20.6 g
Protein
342g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Rolled Stuffed Eggplant Aubergine

Features:
    Cuisine:

    Wonderful recipe - breading the eggplant before baking makes all the difference. I cheated and used jarred sauce - but the eggplant was wonderful!! My husband even raved about it and he's a meat and potatoes man. Will definitely make this again! Thank you!!

    • 110 min
    • Serves 15
    • Easy

    Ingredients

    Directions

    Share

    Rolled Stuffed Eggplant (Aubergine), Take the work out of entertaining with this make-ahead main dish! Original recipe by Joanne Scanapico with a few adapations of my own It makes a Delish Italian meal Prep and cook times are estimates since I haven’t made it in awhile Been on diets Poor us!!, Wonderful recipe – breading the eggplant before baking makes all the difference I cheated and used jarred sauce – but the eggplant was wonderful!! My husband even raved about it and he’s a meat and potatoes man Will definitely make this again! Thank you!!, We loved this recipe I add onions and more garlic to the sauce and doubled it when it was finished cooking I blended it and then add a bit of butter to give it creaminess I served these over linguine that I mix with spaghetti squash it was delirious thanks for sharing


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Saute Garlic in 1 Tbls.

    2
    Done

    of Oil in Large Saucepan Until Golden Brown, About 4 Minutes.

    3
    Done

    (do not Burn).

    4
    Done

    Working in Batches, Combine Crushed Tomatoes, Tomato Sauce, Salt, Pepper, Basil, Oregano, and Parsley in Blender.

    5
    Done

    Whirl Until Smooth.

    6
    Done

    Pour Into Saucepan.

    7
    Done

    Add Bay Leaf.

    8
    Done

    Bring to Boiling.

    9
    Done

    Lower Heat; Simmer, Partially Covered, 30 Minutes.

    10
    Done

    Reserve.

    11
    Done

    Combine Crumbs and Flour in Large Shallow Pan.

    12
    Done

    Beat Eggs and Milk in Large Bowl.

    13
    Done

    Peel Eggplants; Cut Lengthwise Into 1/8-Inch-Thick Slices.

    14
    Done

    Dip Into Egg Mixture; Dredge With Flour Mixture, Shaking Off Excess.

    15
    Done

    Set on Wax Paper.

    Avatar Of Jacob Hernandez

    Jacob Hernandez

    Taco titan serving up authentic Mexican street food with a modern twist.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Creamy Bacon Dip Delight: A Warm And Irresistible Appetizer
    previous
    Creamy Bacon Dip Delight: A Warm and Irresistible Appetizer
    Cristobals Baja Style Tuna Cakes
    next
    Cristobals Baja Style Tuna Cakes
    Creamy Bacon Dip Delight: A Warm And Irresistible Appetizer
    previous
    Creamy Bacon Dip Delight: A Warm and Irresistible Appetizer
    Cristobals Baja Style Tuna Cakes
    next
    Cristobals Baja Style Tuna Cakes

    Add Your Comment

    three × five =