"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Eggplant Roll-Ups Recipe

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This recipe for Eggplant Roll-Ups, by , is from The Watson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dinah Watson


1 cup olive oil
1 large eggplant, peeled and cut lengthwise - usually makes 8 inch thick slices
1 cup flour
3 eggs beaten with water
1 cups breadcrumbs-can use seasoned
1 can prepared spaghetti/marinara sauce (can make own sauce)
1 pound mozzarella cheese, cut into inch thick slices
1 cup grated Parmesan cheese

Preheat oven to 350. Heat olive oil in a frying pan over medium heat.

Coat each slice of eggplant with flour, dip in egg mixture, then into breadcrumbs. Fry eggplant until each piece is golden brown.

Remove eggplant and drain on a paper.towel. Repeat until all slices are fried. Be sure to add more olive oil to pan as needed.

Place fried eggplant slices on a cookie sheet and let stand for 5 minutes.

Top each eggplant slice with a tablespoon of Marinara Sauce.

Add a slice of mozzarella to each slice and sprinkle with a teaspoon of Parmesan cheese.

Roll up slices and place seam down in a casserole dish. Top with additional Marinara sauce and Parmesan cheese.

Bake at 350 for 15 minutes.




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