Rolled Eggplant

Grandma Moe's Original Recipe



  1. Peel eggplant and slice thinly lengthwise
  2. Lay slices in strainer, sprinkle with salt
  3. Cover with a dish and something heavy for 2 hours
  4. Rinse eggplant and drain
  5. Create a 50/50 mixture of flour and breadcrumb
  6. Scramble eggs in a separate bowl
  7. Add oil to a pan and heat under medium flame
  8. Dip eggplant in breadcrumb-flour mixture and then in eggs
  9. Fry eggplant in oil until golden brown on each side
  10. Lay slices on paper towels to drain
  11. Roll each eggplant slice: spread on ricotta, sprinkle with pepper, and roll
  12. Cover bottom of baking pan with Marinara sauce
  13. Place eggplant rolls into baking pan
  14. Cover eggplant rolls with Marinara sauce
  15. Sprinkle mozzarella on top
  16. Bake for 20 minutes at 350 degrees

Last edited on Friday, December 10, 1999