Rotoli Di Parmigiana Di Melanzane Al Forno (baked Eggplant Parmesan Rolls)
Rotoli di Parmigiana di Melanzane al Forno, or Baked Eggplant Parmesan Rolls, is a classic dish from Mantuan cuisine that features tender slices of eggplant rolled up with a savory filling, topped with marinara sauce and melted cheese. This dish is a delicious and elegant way to enjoy the flavors of eggplant parmesan in a unique presentation.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 15 minutes to draw out the moisture.
- In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. In another dish, place the beaten eggs.
- Pat the eggplant slices dry with paper towels. Dip each slice into the beaten eggs, then coat with the breadcrumb and cheese mixture.
- Roll up each coated eggplant slice and place seam-side down in a baking dish.
- Top the rolled eggplant slices with marinara sauce, shredded mozzarella, and chopped basil.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Baking sheet Baking dish
Tools
Knife Cutting board Measuring cups Measuring spoons
Serving suggestions
Serve the Rotoli di Parmigiana di Melanzane al Forno with a side of garlic bread and a fresh green salad for a complete meal.
Tips & tricks
For a lighter version, you can bake the eggplant slices instead of frying them before rolling them up.
Cost
$15