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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In one shallow dish, place 1 cup of flour. | 2. Place two of the eggs in a second shallow dish, and beat lightly. | 3. In a third shallow dish, place salt, and half the pepper, and the Parmigiano in a bowl with 1/2 cup of the flour and mix with a fork or a whisk until blended. | 4. Dip the eggplant slices in the flour, then into the eggs, then into the flour and cheese mixture. | 5. Heat olive oil in a large, deep skillet until hot but not smoking. | 6. Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden. | 7. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle. | 8. Preheat the oven to 350°F. | 9. Place the drained ricotta cheese in a bowl and mash it with a fork. | 10. Add the last egg, the parsley, half of the shredded mozzarella, the | 11. remaining half of the pepper, and mix well. Set aside. | 12. To stuff the eggplant, place one slice of prosciutto on top of the eggplant. | 13. Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice. | 14. Beginning with the wider end of the eggplant, roll up, from top to bottom. | 15. Pour 1 cup of the marinara sauce into an 8 by 12 inch baking dish. | 16. Place the eggplant rolls side by side on top of the marinara sauce. | 17. Pour the remaining sauce over the eggplant rolls. | 18. Sprinkle with the 3 tablespoons of grated Parmigiano cheese and the remaining 1/2 cup of shredded mozzarella. | 19. Bake for 25 minutes or until bubbly around the edges. | 20. Remove from the oven and let cool for 2-3 minutes before serving. | 21. Note: To drain ricotta cheese, place it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey. | 22. That's it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
egg	3			214.5	1.08	18.84	14.265
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
parmigiano	1/4	cup	grated	-	-	-	-
eggplant	2 -3		sliced	-	-	-	-
extra virgin olive oil	1	cup		-	-	-	-
milk ricotta cheese	1	cup	drained	431.52	7.5392	27.9248	32.1904
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
mozzarella cheese	1	cup	shredded divided	-	-	-	-
prosciutto	1/4		sliced	-	-	-	-
marinara sauce	1 1/2	1/2		-	-	-	-
parmigiano	1/4	cup	grated	-	-	-	-

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