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Ricotta Eggplant Rolls


Ricotta Eggplant Rolls Recipe

Ingredients:
  • 1/2 cup vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (10 ounce) can tomato sauce
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  •  
  • 2 cups plain dried bread crumbs
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/4 cup heavy cream
  • 2 large eggplants, peeled and sliced lengthwise into 1/4 inch slices
  • 1 (15 ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup chopped fresh parsley
  • fresh parsley, for garnish (optional)
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 578
Total Fat 30.4g
Saturated Fat 11.3g
Cholesterol 103mg
Sodium 1166mg
Total Carbohydrate 53.3g
Dietary Fiber 7.4g
Sugars 8.1g
Protein 25.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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