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Stuffed Eggplant Parmesan Rolls

Stuffed Eggplant Parmesan Rolls Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 376
Total Fat 16.9g
Saturated Fat 6.2g
Cholesterol 107mg
Sodium 1038mg
Total Carbohydrate 39g
Dietary Fiber 5.5g
Sugars 8.8g
Protein 17.2g
* 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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