Rolled Stuffed Eggplant
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 3:38pm

Ingredients




1 cup vegetable oil
2 ounces cans (28  each) crushed tomatoes with puree
1 can (8 oz.) tomato sauce
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups plain bread crumbs
2 cups sifted all-purpose flour
4 eggs
1/4 cup milk
2 pounds eggplants (1  each)
2 ounces containers (15  each) ricotta cheese
1 package (8 oz.) Mozzarella cheese, grated
1/2 cup grated Parmesan cheese
2 cups chopped parsley

Preparation

1 Saute garlic in 1 tablespoon of the oil in large saucepan until golden brown, about 4 minutes. Working in batches, combine crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl until smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 minutes. Reserve. 2 Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper. 3 Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling. 4 Combine ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass. 5 Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish. 6 Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).