Roasted Eggplant Eggrolls

Roasted Eggplant EggrollsCourtesy of Jeffrey Freehof
The Garlic Clove,
Evans, GA

1 package egg roll wrappers
1 egg (for eggwash)

1 eggplant
1 roasted red pepper
¼ cup olive oil
3 crushed garlic cloves
1/3 cup marinara
½ cup Parmesan
1/3 cup shredded mozzarella
2 tablespoons pesto
salt & pepper, to taste

Dice the eggplant and toss it with the olive oil and salt and pepper. Roast it with a red pepper in the oven (350 F for 20 to 25 minutes), tossing occasionally. Toss in a bowl with the rest of the filling mix and let cool.

Fill eggroll wrappers, then roll them up. Use an egg wash around the edges to seal. Fry at 350 F until golden. Serve with a sauce of your choice.


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