Time: 50 min.
Complexity: easily
Servings: 4

A classic of Italian cuisine. The recipe is not overly complicated, and if you like, you can make this delicious and healthy vegetarian dish for dinner any day. It's delicious, juicy, tender, and impressive, and it's irresistible.

Ingredients:

• 2 eggplants, cut into long slices
• 3 tbsp. l. olive oil
• 3/4 tbsp. grated parmesan
• 1/4 cup parsley
• 1 cup flour
• 1 lightly beaten egg
• 3 tbsp. spaghetti sauce
• 100 g mozzarella
• 350 g ricotta

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, Parmesan cheese, mozzarella cheese, ricotta cheese, tomato sauce, parsley

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Preparation:

Step 1
• Preheat oven to 190°C (375°F). Heat oil in a large nonstick skillet. Sprinkle the eggplants with seasonings and coat them in flour. Fry until golden brown. Remove the eggplant slices and lay them on paper towels to dry.
Step 2
• In a medium bowl, combine the ricotta, 1/2 cup Parmesan, parsley, and egg. Brush the bottom of a baking dish with 1/2 cup spaghetti sauce. Place a few tablespoons of the ricotta mixture on the end of an eggplant slice, roll it up, and place it in the baking dish. Roll up the remaining slices in the same manner.
Step 3
• Drizzle with the remaining spaghetti sauce and sprinkle with mozzarella and 1/4 cup Parmesan. Bake for 30 minutes or until bubbly.

Votes: 6