Directions:
- In one shallow dish, place 1 cup of flour.
- Place two of the eggs in a second shallow dish, and beat lightly.
- In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended.
- Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture.
- Heat olive oil in a large, deep skillet until hot but not smoking.
- Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden.
- Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.
- Preheat the oven to 350°F.
- Place the drained ricotta cheese in a bowl and mash it with a fork.
- Add the last egg, the parsley, half of the shredded mozzarella, the
- Remaining half of the pepper, and mix well. Set aside.
- To stuff the eggplant, place one slice of prosciutto on top of the eggplant.
- Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.
- Beginning with the wider end of the eggplant, roll up, from top to bottom.
- Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish.
- Place the eggplant rolls side by side on top of the marinara sauce.
- Pour the remaining sauce over the eggplant rolls.
- Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella.
- Bake for 25 minutes or until bubbly around the edges.
- Remove from the oven and let cool for 2-3 minutes before serving.
- Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey.
- That's it!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1293.58 Kcal (5416 kJ) | ||
| Calories from fat | 842.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.61g | 144% | |
|---|---|---|---|
| Cholesterol | 224.18mg | 75% | |
| Sodium | 3462.63mg | 144% | |
| Potassium | 702.75mg | 15% | |
| Total Carbs | 66.83g | 22% | |
| Sugars | 5.63g | 23% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 46.48g | 93% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 5.4mg | 30% | |
| Calcium | 618mg | 62% | |
| Amount Per 100 g | |||
| Calories | 303.84 Kcal (1272 kJ) | ||
| Calories from fat | 197.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.99g | 144% | |
|---|---|---|---|
| Cholesterol | 52.66mg | 75% | |
| Sodium | 813.31mg | 144% | |
| Potassium | 165.07mg | 15% | |
| Total Carbs | 15.7g | 22% | |
| Sugars | 1.32g | 23% | |
| Dietary Fiber | 2.06g | 35% | |
| Protein | 10.92g | 93% | |
| Vitamin C | 1mg | 7% | |
| Iron | 1.3mg | 30% | |
| Calcium | 145.2mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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