Stuffed Eggplant (Aubergine) Rolls Recipe

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Ingredients:

Serving

2 medium eggplants
1/2 tsp salt
cold water
flour , with mixture of
italian spices
2 eggs, beaten
olive oil
1/2 lb mozzarella cheese, sliced
1 lb ricotta cheese
1 -2 tbsp fresh parsley, chopped fine
1 dash if freshly fine ground black pepper
2 cups marinara sauce
grated romano cheese

Directions:

Wash the eggplants, remove the stems,peel and slice lengthwise.
Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness.
Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter.
Dry the eggplant with paper towels.
Dredge the eggplant first into flour, then dip into the egg.
Fry until golden brown and drain on paper towels.
In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese.
Roll up the eggplant and place seam side down in a greased shallow baking dish.
Top with marinara sauce.
Bake in a 350* oven for 20-30 minute.
Garnish with grated cheese and some fnely chopped parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.45 Kcal (1777 kJ)
Calories from fat	163.23 Kcal
		% Daily Value*
Total Fat	18.14g	28%
Cholesterol	152.23mg	51%
Sodium	1339.41mg	56%
Potassium	1119.57mg	24%
Total Carbs	29.19g	10%
Sugars	16.84g	67%
Dietary Fiber	10.42g	42%
Protein	36.99g	74%
Vitamin C	8.8mg	15%
Iron	1.7mg	10%
Calcium	846.6mg	85%

Amount Per 100 g
Calories	78.38 Kcal (328 kJ)
Calories from fat	30.14 Kcal
		% Daily Value*
Total Fat	3.35g	28%
Cholesterol	28.11mg	51%
Sodium	247.32mg	56%
Potassium	206.73mg	24%
Total Carbs	5.39g	10%
Sugars	3.11g	67%
Dietary Fiber	1.92g	42%
Protein	6.83g	74%
Vitamin C	1.6mg	15%
Iron	0.3mg	10%
Calcium	156.3mg	85%

* 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.

Tastes

salty
savory
bitter
sweet

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