Eggplant Rollups

By Type1Lou

Eggplant Rollups
photographer: Nikki Sheriff
  • 2 cloves garlic, minced

  • 1 cup vegetable oil

  • 2 cans 28 oz crushed tomatoes with puree

  • 1 cup tomato sauce

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 2 cups Almond flour

  • 1 cup all purpose flour

  • 4 large eggs

  • 1/4 cup milk

  • 2 Eggplants

  • 30 oz Ricotta Cheese

  • 8 oz Mozzarella Cheese

  • 1/2 cup grated Parmesan Cheese

  • 2 cups Parsley, fresh. chopped

  1. In large saucepan, saute garlic in 1 tbsp oil until golden brown (about 4 minutes).

  2. Combine tomatoes, sauce, salt and pepper in blender or food processor until smooth (may need to do this in batches). Pour into the saucepan with garlic and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Set aside.

  3. Combine almond flour and flour in large shallow pan. In a large bowl, beat eggs with milk. Pare eggplant and slice into 1/8 inch thick slices lengthwise. Dip eggplant into egg, then dredge lightly with flour mixture. Set on wax paper.

  4. Working in batches and using 3 tbsp oil per batch, saute eggplant slices in large skillet until golden (about 1 minute per side). Drain on paper towel.

  5. Combine cheeses and parsley in small bowl and mix well. Spread 2 to 3 tbsp of cheese mixture over eggplant and roll up like a jelly roll. Spread 1 cup of tomato sauce (made in step 1) into bottoms of 2 baking pans. Place eggplant rolls seam-side down in single layer over sauce and top with more sauce. Cover and bake in 450 F oven for 30 minutes or until sauce is bubbling.

  6. As written, this recipe is vegetarian but you may opt to add meat to your sauce.

Nutritional Facts

Per serving
Calories 492
Total Fat 34 g
Cholesterol 93 g
Sodium 680 mg
Potassium 701 mg
Total Carbohydrate 28 g
Dietary fiber 6 g
Sugars 9g
Protein 21 g

main dish dinner vegetables