![a low angle view of eggplant parmesan rolls fresh out of the oven with one roll being lifted out of the baking dish](https://cdn.statically.io/img/www.allrecipes.com/thmb/cnJPgdcc7JVnGLIHPviDDo-7Ss0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2223357-Stuffed-Eggplant-Parmesan-Rolls-mfs_110-1-7525ec575cbb49579b29c68591d94691.jpg)
Ingredients
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1 large eggplant, ends trimmed
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2 teaspoons sea salt, or as needed
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1 cup all-purpose flour
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3 eggs, beaten
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1 cup dried bread crumbs
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vegetable oil for frying, or as needed
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2 cups ricotta cheese
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½ cup grated Romano cheese
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1 tablespoon minced garlic
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salt and ground black pepper to taste
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
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Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
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Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
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Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
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Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
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Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts (per serving)
315 | Calories |
15g | Fat |
30g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 315 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 6g | 28% |
Cholesterol 95mg | 32% |
Sodium 747mg | 32% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 16g | 31% |
Vitamin C 2mg | 2% |
Calcium 281mg | 22% |
Iron 8mg | 42% |
Potassium 350mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.