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Eggplant Sorentino

Eggplant Sorentino recipe image
This classic Italian dish transforms humble eggplant into a luxurious meal. Thinly sliced eggplant is fried until golden, then rolled around a luscious filling of ricotta and mozzarella cheese. The rolls are nestled in a homemade marinara sauce, simmered with garlic and fresh herbs, and baked until bubbly and tender. The combination of creamy cheese, savory sauce, and soft eggplant creates a comforting, restaurant-quality dish. It&# 226;ÂÂs perfect for a cozy weeknight dinner or as an elegant vegetarian main course for guests. Simple to assemble yet impressive in presentation, this recipe brings authentic Italian flavors to your table without the fuss.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 264.6
Dietary: Vegetarian
Description
This classic Italian dish transforms humble eggplant into a luxurious meal. Thinly sliced eggplant is fried until golden, then rolled around a luscious filling of ricotta and mozzarella cheese. The rolls are nestled in a homemade marinara sauce, simmered with garlic and fresh herbs, and baked until bubbly and tender. The combination of creamy cheese, savory sauce, and soft eggplant creates a comforting, restaurant-quality dish. It&# 226;ÂÂs perfect for a cozy weeknight dinner or as an elegant vegetarian main course for guests. Simple to assemble yet impressive in presentation, this recipe brings authentic Italian flavors to your table without the fuss.
Ingredients
  • 1 sl Mozzarella
  • 1/2 cup Mozzarella, grated
  • 1 cup Ricotta cheese, grated
  • 1 md Or large eggplant
Directions
  1. 1
    Prepare the marinara sauce: Heat olive oil in a frying pan over medium heat.
  2. 2
    Add 3 cloves of garlic, cut in half, and brown lightly. Remove and discard the garlic cloves.
  3. 3
    Crush whole Italian pear tomatoes by hand and add them to the pan.
  4. 4
    Season with oregano, basil, red pepper, salt, and pepper to taste.
  5. 5
    Simmer the sauce for 15-20 minutes until thickened. Set aside.
  6. 6
    Prepare the eggplant: Peel the eggplant and slice it into 1/8-inch thick slices.
  7. 7
    Prepare an egg wash with eggs, garlic powder, parsley, salt, and pepper. Have flour ready in a separate dish.
  8. 8
    Dip each eggplant slice into the egg wash, then coat lightly in flour.
  9. 9
    Fry the coated eggplant slices in oil until golden brown on both sides. Drain on paper towels.
  10. 10
    Assemble the rolls: Place a slice of mozzarella and a spoonful of ricotta cheese on each fried eggplant slice.
  11. 11
    Roll up the eggplant slices tightly like crepes.
  12. 12
    Spread a layer of marinara sauce in the bottom of a baking dish.
  13. 13
    Place the eggplant rolls seam-side down in the dish, covering them with more marinara sauce.
  14. 14
    Top with the remaining grated mozzarella cheese.
  15. 15
    Bake at 350ðF (175ðC) for 10-15 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 264.6kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 12.9g65%
Cholesterol 72.7mg25%
Sodium 394.9mg17%
Total Carbohydrate 5.0g2%
Dietary Fiber 0.8g4%
Sugars 3.2g
Protein 18.9g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, italian, vegetarian, ricotta, mozzarella, marinara, baked, fried, rolls, cheese, dinner, comfort food, main course, tomato sauce, garlic
Read it online: https://www.chefs-mate.com/recipe/eggplant-sorentino/