Stuffed Eggplant Parmesan Rolls

Ingredients

• 1 large eggplant , ends trimmed
• 2 teaspoons sea salt , or as needed
• 1 cup all-purpose flour
• 3 eggs , beaten
• 1 cup dried bread crumbs
• vegetable oil for frying , or as needed
• 2 cups ricotta cheese
• 0.5 cups grated Romano cheese
• 1 tablespoon minced garlic
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.

2. 2

   Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.

3. 3

   Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.

4. 4

   Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

5. 5

   Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.

6. 6

   Bake rolls in the preheated oven until filling is hot, about 25 minutes.