Eggplant rolls with cheese

Italian cuisine is widespread throughout the world. To her you can also include cannelloni from eggplant, which are small eggplant rolls filled with appetizing sauce and cheese Маринара. Time: 2 час. 35 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Eggplant Cannelloni

• 2 medium eggplants, sliced in layers of 0.5 each cm.
• 2 tbsp. kefir or yogurt
• 4 tbsp. vegetable oil
• 1 tbsp. eggs
• 1 tbsp. milk
• 2 tbsp. flour
• 3/4 – 1 tbsp. chopped goat cheese
• 12 fresh basil leaves
• 2 tbsp. marinara sauce (recipe further)
• 1 tbsp. grated parmesan

Marinara sauce

• 3 tbsp. l olive oil
• 1/4 diced onion
• 1/4 Art. diced celery
• 1/4 Art. red wine
• 950 ml. simple tomato sauce
• 1 clove garlic, peeled and finely chopped or shredded
• 1 tsp Worcester sauce
• 2 tbsp. l chopped thyme
• 1/4 Art. dried oregano
• 1/4 Art. coarsely chopped basil leaves
• 2 tbsp. diced tomatoes

Recipes with similar ingredients: eggplant, marinara sauce, sauce tomato, Worcestershire sauce, eggs, milk, yogurt, cheese parmesan, goat cheese, red wine, tomatoes, celery, thyme, oregano basil

Recipe preparation:

1. Put chopped eggplant in a shallow pan with kefir for 20 minutes
2. Preheat the oven to 190 ° C, heat the oil in a large pan up to 180 ° C.
3. Beat eggs with milk to make egg grease. After after the oil is heated, roll the eggplant in the flour, remove excess flour, and then apply the prepared egg grease. Gently put in oil and fry until golden brown color about 2 min.
4. Turn over and continue cooking on the other side until golden brown 2-3 min. After frying, shift eggplant on paper towels for drying. Repeat until until all eggplant is fried.
5. Put eggplant flat and apply about 1 tablespoon goat cheese on one end of an eggplant. Cover goat cheese with 1 sheet basil and roll the eggplant in a roll so that the goat cheese and basil remained in the middle of the eggplant. Place the eggplant rolls in baking dish.
6. Pour the rolls with marinara sauce, sprinkle with parmesan and bake until the cheese melts, about 10 minutes.
   

   Marinara sauce

   Pour oil into a stewpan over moderate heat. bring it to a boil. Add onions and celery and cook until until the onion becomes transparent. Pour the wine, mix and scrape it off the bottom of the stewpan, then add the tomato sauce and garlic. Reduce heat and simmer for 20 minutes. Add Worcester sauce. thyme, oregano, basil and tomatoes. Season with salt and pepper. Reduce heat and simmer for 1 hour, stirring occasionally.