Directions:
- Combine mozzarella, Parmesan, ricotta, 1 egg, 1 tablespoon parsley, salt and pepper to taste in mixing bowl. Blend to smooth paste; chill.
- In another bowl, mix flour, 1 egg, milk and oil; beat until smooth. Peel eggplants; cut lengthwise into thin slices. Dip in additional flour and shake off excess.
- Heat olive oil and butter together. Coat eggplant slices in prepared batter. Saute' in hot oil until browned on both sides; drain on paper towels.
- Preheat oven to 375 degrees. Place 2 tablespoons chilled cheese mixture on each slice. Roll loosely; arrange rolls seam side down on baking pan. Cover with tomato sauce. Sprinkle extra Parmesan cheese on top. Bake for 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.71 Kcal (3160 kJ) | ||
| Calories from fat | 614.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.25g | 105% | |
|---|---|---|---|
| Cholesterol | 230.15mg | 77% | |
| Sodium | 470.69mg | 20% | |
| Potassium | 687.52mg | 15% | |
| Total Carbs | 17.43g | 6% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 22.46g | 45% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 528.4mg | 53% | |
| Amount Per 100 g | |||
| Calories | 185.66 Kcal (777 kJ) | ||
| Calories from fat | 151.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.79g | 105% | |
|---|---|---|---|
| Cholesterol | 56.62mg | 77% | |
| Sodium | 115.79mg | 20% | |
| Potassium | 169.13mg | 15% | |
| Total Carbs | 4.29g | 6% | |
| Sugars | 2.61g | 42% | |
| Dietary Fiber | 1.86g | 30% | |
| Protein | 5.52g | 45% | |
| Vitamin C | 2.4mg | 16% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.2mg | 4% | |
| Calcium | 130mg | 53% | |
* 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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