Stuffed Eggplant Parmesan Rolls

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This food is very good. So we thought to make it with our version. But, this food is no less tasty with other restaurants.

You can serve this with tomato sauce, cream sauce, or other topping sauce. We serve it on top of spaghetti noodles, then top it with a favorite sauce sprinkled with cheese.



  • 3 eggs, beaten
  • 1 large eggplant, ends trimmed
  • 2 teaspoons sea salt, or as needed
  • 1 cup all-purpose flour
  • vegetable oil for frying, or as needed
  • 1 cup dried bread crumbs
  • 2 cups prepared pasta sauce
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • 1/2 cup grated Romano cheese
  • 2 cups ricotta cheese.


  1. Preheat and set the oven to 400 degrees F (200 degrees C). Then, apply a 9×13 inch skillet with butter.
  2. Place the slices, and sprinkle both sides with salt. Wait to dry (30 minutes). and then rinse and dry with a paper towel.
  3. Then place bread crumbs, flour, and eggs in different bowls. Then dip the eggplant slices in flour and dip into eggs and then into breadcrumbs.
  4. Heat the vegetable oil in the pan over medium heat, and fry the slices until golden brown (about 5 minutes). And then drain on a tissue, place it on a baking sheet, and cool the eggplant (about 10 minutes).
  5. You can mix Romano cheese, ricotta cheese, and garlic in a bowl. Season with salt and black pepper.
  6. Place the eggplant slices to the work surface and mound 1/3 to 1/2 cup of the cheese mixture in the center. Roll the incision and place the side of the seam down onto the prepared baking sheet. Repeat with the remaining slices and cheese filling.
  7. Bake bread in the oven until the contents are hot, (about 25 minutes).

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