A classic of Italian cuisine. The recipe is not too complicated, and with if you wish, you can cook this tasty and healthy vegetarian dinner dish at least every day. Very tasty, juicy, tender and a spectacular dish that you can not resist. friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 sliced eggplant in long slices
- 3 tbsp. l olive oil
- 3/4 Art. grated parmesan
- 1/4 Art. parsley
- 1 tbsp. flour
- 1 lightly beaten egg
- 3 tbsp. spaghetti sauce
- 100 gr. mozzarella
- 350 gr ricotta
Recipes with similar ingredients: eggplant, parmesan, cheese mozzarella, ricotta cheese, tomato sauce, parsley
Recipe preparation:
- Preheat the oven to 190 ° C. Heat the oil in large non-stick pan. Sprinkle eggplant seasonings and roll in flour. Sauté the eggplant until golden brown. Take out the slices eggplant and put them to dry on paper towels.
- In a medium bowl, mix ricotta, 1/2 tbsp. parmesan, parsley and egg. Grease the bottom of the baking dish 1/2 tbsp. spaghetti sauce. Put a few tbsp. l ricotta mixture on the end of an eggplant slice, roll it up and place in a baking dish. In the same way roll up the remaining slices.
- Pour over the remaining spaghetti sauce and sprinkle with mozzarella and 1/4 Art. Parmesan Bake for 30 minutes or until formed bubbles.
