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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes. | 2. Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F. | 3. Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes(or fry in skillet in 1/4 cup oil or less, turning halfway-2 to 3 minutes each side). Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried. | 4. Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish. | 5. Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes. | 6. For the marinara sauce: | 7. In a saucepan over medium-high heat, add the oil and heat very hot, to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes. | 8. Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
buttermilk	2	cups		-	-	-	-
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
egg	1	cup		347.49	1.7496	30.5208	23.1093
milk	1	cup		148.84	11.6632	7.686	7.9788
purpose flour	2	cups		-	-	-	-
goat cheese	3/4 - 1	cup	divided	-	-	-	-
basil leaf	12			-	-	-	-
marinara sauce	2	cups		-	-	-	-
parmesan cheese	1	cup	shredded	296.0	32.0	32.0	4.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	1/4	cup	diced	16.0	3.736	0.44	0.04
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
red wine	1/4	cup		-	-	-	-
pasta sauce tomato	1	quart		-	-	-	-
garlic clove	1		peeled sliced minced	-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
thyme	2	tablespoons	minced	4.848	1.1736	0.2669	0.0806
oregano	1/4	cup	dried	31.8	8.2704	1.08	0.5136
basil leaf	1/4	cup	chopped	-	-	-	-
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.