Eggplant Parmigiana Stuffed Sleeves Recipe
In a family twist on a classic Italian dish, we serve breaded eggplant rolls stuffed with your choice of sausage or cheese. Topped with your choice of marinara or meat sauce, and topped with melted mozzarella. Served with 2 slices of garlic bread, and your choice of starter.
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Ingredients
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Eggplant Rolls
Sauce
Garlic Bread
Method
Eggplant Rolls
- 1
Prepare the Eggplant
Slice the eggplants lengthwise into 1/4 inch thick slices. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture.
- 2
Bread the Eggplant
In a bowl, beat the eggs. Dredge each eggplant slice in the egg, then coat it with Italian bread crumbs. Place on a baking sheet.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Stuff the Eggplant
Take one fried eggplant slice, place a tablespoon of sausage or ricotta cheese mixture and a sprinkle of Parmesan cheese in the center, then roll it up tightly.
- 5
Assemble the Dish
In a baking dish, spread a layer of marinara or meat sauce on the bottom. Place the stuffed eggplant rolls seam side down in the dish. Cover with more sauce and sprinkle with mozzarella cheese.
Bake
- 6
Bake the Eggplant Rolls
Preheat the oven to 375°F (190°C). Bake the assembled eggplant rolls for 20-25 minutes, or until the cheese is melted and bubbling.
Garlic Bread
- 7
Prepare the Garlic Butter
In a small bowl, mix softened butter, minced garlic, and chopped parsley.
- 8
Make Garlic Bread
Slice the French bread in half lengthwise. Spread the garlic butter mixture evenly on each half. Place on a baking sheet.
- 9
Bake Garlic Bread
In the last 10 minutes of baking the eggplant rolls, place the garlic bread in the oven and bake until golden, about 8-10 minutes.
