Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

315.1 calories; 15.6 g protein; 30.2 g carbohydrates; 95.2 mg cholesterol; 747.1 mg sodium. Full Nutrition

Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2012
It is not typical that I try new recipe that hasn't been reviewed before. I am so glad I gave this a try. The best part about this dish is the fact that sauce is optional. It was a slight bit confusing that pasta sauce is in the ingredients list when it is baked without, but I cannot rate this any less than giving it the 5 star rating it deserves, and totally understood. I recommend adding the warmed sauce after it comes out of the oven on your individual serving plates, rather than putting all the sauce on and baking it, which may be assumed. Left overs will stay more fresh if sauce is added right before putting it in the microwave. So delicious! Read More
(72)

Most helpful critical review

Rating: 3 stars
07/25/2014
The recipe does not indicate what the green in the stuffing is. Not listed in ingredients or process. Read More
(4)
84 Ratings
  • 5 star values: 59
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
08/22/2012
It is not typical that I try new recipe that hasn't been reviewed before. I am so glad I gave this a try. The best part about this dish is the fact that sauce is optional. It was a slight bit confusing that pasta sauce is in the ingredients list when it is baked without, but I cannot rate this any less than giving it the 5 star rating it deserves, and totally understood. I recommend adding the warmed sauce after it comes out of the oven on your individual serving plates, rather than putting all the sauce on and baking it, which may be assumed. Left overs will stay more fresh if sauce is added right before putting it in the microwave. So delicious! Read More
(72)
Rating: 5 stars
08/22/2012
It is not typical that I try new recipe that hasn't been reviewed before. I am so glad I gave this a try. The best part about this dish is the fact that sauce is optional. It was a slight bit confusing that pasta sauce is in the ingredients list when it is baked without, but I cannot rate this any less than giving it the 5 star rating it deserves, and totally understood. I recommend adding the warmed sauce after it comes out of the oven on your individual serving plates, rather than putting all the sauce on and baking it, which may be assumed. Left overs will stay more fresh if sauce is added right before putting it in the microwave. So delicious! Read More
(72)
Rating: 5 stars
11/16/2012
A great recipe! I bought an eggplant not really knowing what I was going to make with it, and I'm so glad I found this recipe. I wasn't sure how the rolling and everything would work, but the recipe was spot on! We added some other ingredients to the ricotta filling (bacon and spinach) mostly because we had ingredients we needed to use, but it would have been just as good without! Wonderful! Read More
(32)
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Rating: 5 stars
12/18/2012
This was SOOO good! A delicious twist on eggplant Parmesan. I followed the directions exactly but used totally different ingredients for the cheese mixture because I wanted to use food I already had. I used about 3 ounces of grated Parmesan 2 cloves minced garlic 4 ounces of fresh feta crumbles and a tablespoon of cream cheese softened to make sure the cheese mixture stuck together well. I also added a little thinly sliced green onion salt pepper a sprinkle of garlic powder & a sprinkle of cayenne. It was the best recipe I've made in a while & hubs loved it too! Read More
(24)
Rating: 5 stars
06/05/2014
I thought the hardest part was cutting thin slices evenly down the length of the eggplant. If anyone has any tips on this, please share! However, I used the slices that were not going to make the cut by dicing them up and adding them to the cheese mixture. Turned out great and gave the cheese mixture a little more substance. Read More
(10)
Rating: 3 stars
07/24/2014
The recipe does not indicate what the green in the stuffing is. Not listed in ingredients or process. Read More
(4)
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Rating: 4 stars
02/24/2014
I added chopped fresh basil. I think drained chopped frozen spinach would be good too. Nice dish! Italian comfort food! Read More
(3)
Rating: 4 stars
03/15/2013
Very good. Made it (slightly) healthier by breading with wheat flour egg whites and whole wheat bread crumbs then baking instead of frying and it came out perfect. Thanks! Read More
(2)
Rating: 5 stars
05/11/2013
Delicious. I probably won't make it often because it really was quite a bit of work with all the steps. However it's a marvelous dish! Read More
(2)
Rating: 5 stars
11/07/2016
All I can say is Wow! I made this exactly the way it's described except for adding lots of garlic and Italian seasoning to the cheese mixture. This is the best eggplant parmesan I have had anywhere! Kudos to the chef! The eggplant flavor and texture comes through great without being bitter. And it is fun to make! Needs salt at the end. My son and I love it and he does not like eggplant. Read More
(2)