Recipe courtesy of Robert Irvine
Print
Total:
2 hr 30 min
Prep:
35 min
Inactive:
1 hr
Cook:
55 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Fried eggplant:
  • 2 large eggplants, peeled
  • 1/2 cup canola oil
  • 1 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 eggs, beaten
  • 1/4 cup milk
Stuffing:
  • 1 cup ricotta cheese
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 3 tablespoons freshly chopped parsley leaves
  • 2 eggs, beaten
  • Salt and freshly ground black pepper
  • 1/2 cup panko bread crumbs, plus more if needed
Quick tomato sauce:
  • 4 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 large white onion, diced
  • 2 (14.5-ounce) cans chopped plum tomatoes
  • 1/2 cup tomato paste
  • 2 cups vegetable stock
  • 6 fresh basil leaves
  • 1/4 cup butter
  • Salt and freshly ground black pepper

Directions

For stuffed eggplant:

Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.

Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.

Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.

For the stuffing:

In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.

Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

For quick tomato sauce:

Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.

Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.

To finish the dish:

Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.

Cook's Note

At this point you can add more cheese if you desire. ENJOY!!!

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

Stuffed Shells with Three-Cheese Stuffing

Recipe courtesy of Haylie Duff

Stuffed Eggplant with Veal and Spinach

Recipe courtesy of Rachael Ray

Stuffed Peppers with Lamb and Eggplant

Recipe courtesy of Rachael Ray

Cheese Stuffed Pork Chops

Recipe courtesy of Keith Neubert

Grilled Eggplant, Proscuitto and Mozzarella Cheese Roulades

Recipe courtesy of Emeril Lagasse

Grilled Eggplant and Goat Cheese Salad

Recipe courtesy of Giada De Laurentiis

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c