Sicilian Eggplant Rolls

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Make these in advance and warm them up when you’re ready to eat them. The rolls make a great appetizer or side dish for dinner.

Difficulty: Medium

Hands-on: 30 minutesTotal: 40 minutes

Serves: 8

Ingredients

  • 1 medium (1 lb.) eggplant, peeled
  • 1 Tbsp. salt
  • ½ cup olive oil
  • ½ cup rice flour
  • 1 cup ricotta cheese
  • ¼ cup pitted and chopped Sicilian olives
  • ¼ cup grated Parmesan cheese

Directions

  • Cut the eggplant in very thin (⅛") slices with a mandoline. Salt the slices and stack them on a plate; let sit under a weight for 15 minutes to release the liquid.
  • Pat the eggplant slices dry with paper towels.
  • Heat the oil to 300°F. Dip the slices in flour and fry until almost crisp, about 2 minutes per side.
  • Drain the slices and then place a spoonful of the cheese and some chopped olives on the end of each slice. Roll and secure with a toothpick.
  • Heat oven to 300°F. Sprinkle the rolls with Parmesan cheese and bake for 10 minutes. Serve warm.

Recipe Information

Serves: 8

Ingredients

  • 1 medium (1 lb.) eggplant, peeled
  • 1 Tbsp. salt
  • ½ cup olive oil
  • ½ cup rice flour
  • 1 cup ricotta cheese
  • ¼ cup pitted and chopped Sicilian olives
  • ¼ cup grated Parmesan cheese

Directions

  • Cut the eggplant in very thin (⅛") slices with a mandoline. Salt the slices and stack them on a plate; let sit under a weight for 15 minutes to release the liquid.
  • Pat the eggplant slices dry with paper towels.
  • Heat the oil to 300°F. Dip the slices in flour and fry until almost crisp, about 2 minutes per side.
  • Drain the slices and then place a spoonful of the cheese and some chopped olives on the end of each slice. Roll and secure with a toothpick.
  • Heat oven to 300°F. Sprinkle the rolls with Parmesan cheese and bake for 10 minutes. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat11g
Saturated Fat1.5g
Cholesterol0mg
Sodium980mg
Total Carbohydrate12g
Dietary Fiber2g
Sugars2g
Protein2g