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Stuffed Eggplant Parmesan Rolls
- 1 large eggplant, ends trimmed
- 2 teaspoons sea salt, or as needed
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup dried bread crumbs
- vegetable oil for frying, or as needed
- 2 cups ricotta cheese
- 1/2 cup grated Romano cheese
- 1 tablespoon minced garlic
- salt and ground black pepper to taste
- 2 cups prepared pasta sauce
Directions:View on All Recipes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 16.9g|
|Saturated Fat 6.2g|
|Total Carbohydrate 39g|
|Dietary Fiber 5.5g|
|* 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.|