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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the eggplants, remove the stems,peel and slice lengthwise. | 2. Soak the eggplants in the salt and enough water to cover the eggplant. Keep them immersed with a heavy plate for about 20 minute to 1/2 hours The longer the better. This takes out the bitterness. | 3. Preheat the olive oil, but be careful it is not too hot. Olive oil will splatter. | 4. Dry the eggplant with paper towels. | 5. Dredge the eggplant first into flour, then dip into the egg. | 6. Fry until golden brown and drain on paper towels. | 7. In the middle of each place a slice of mozzarella, and a spoon of ricotta cheese. | 8. Roll up the eggplant and place seam side down in a greased shallow baking dish. | 9. Top with marinara sauce. | 10. Bake in a 350* oven for 20-30 minute. | 11. Garnish with grated cheese and some fnely chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cold water				-	-	-	-
flour				-	-	-	-
italian spice				-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
olive oil				-	-	-	-
mozzarella cheese	1/2		sliced	-	-	-	-
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
parsley	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
marinara sauce	2	cups		-	-	-	-
romano cheese			grated	-	-	-	-

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