Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups extra-virgin olive oil
- 3 large eggplants, thinly sliced lengthwise
- 2 cups flour
- 9 eggs, beaten
- 3 pounds ricotta cheese
- 1½ pounds mozzarella cheese, grated
- 2 cups freshly grated romano cheese
- 3 cloves garlic, minced
- ⅓ lb prosciutto, thickly sliced and diced
- ¼ cup chopped fresh parsley or basil
- salt and freshly ground black pepper, to taste
- 1 recipe My Marinara Sauce
Directions
Preheat the oven to 350°F.
Fill a large skillet with olive oil to a depth of about ¼ inch and set it over medium-high heat.
Dip the eggplant in the flour and then in the beaten egg.
When the oil is hot enough for a bit of flour to sizzle when it's dropped in, fry the eggplant in batches for about 2 minutes on each side, until it's lightly browned.
Transfer the slices to a sheet pan as they're done, and keep adding a bit more oil to the pan as needed.
In a large mixing bowl, combine the ricotta, ⅔ the mozzarella, ½ the romano, the garlic, prosciutto, parsley or basil, and salt and pepper to taste.
Place about 1 tablespoon of the mixture at one long end of an eggplant slice, roll it up, and transfer it, open side down, to a baking dish large enough to hold all the eggplant in a single layer.
Repeat this process with the remaining eggplant and filling.
Cover the rolled eggplant with the marinara sauce, sprinkle with the remaining mozzarella and romano, and bake in the preheated oven for 25 minutes or until hot.
Serve immediately.
Category:Cathy's Recipes
Category:Eggplant Recipes
Category:Egg Recipes
Category:Ricotta cheese Recipes
Category:Mozzarella Recipes
Category:Romano Recipes
Category:Prosciutto Recipes