Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Ricotta or hoop cheese |
| 1 cup | Grated Parmesan cheese |
| 3 tablespoons | Parsley |
| 3 tablespoons | Basil |
| 4 | Eggs |
| 2 larges | Eggplants |
| Flour | |
| ¼ cup | Olive oil |
| 8 ounces | Mozzarella cheese; cut |
| Creamy Parmesan Sauce; ( recipe follows) | |
| Sweet pepper sauce; ( recipe follows) | |
| Spinach sauce; ( recipe follows) | |
| Fresh basil leaves | |
| 6 tablespoons | Unsalted butter |
| 4 tablespoons | Flour |
| 2½ cup | Hot milk |
| 4 tablespoons | Grated Parmesan; (up to 5) |
| 1 teaspoon | Salt |
| Nutmeg | |
| 2 tablespoons | Olive oil |
| 1 | Onion finely chopped |
| 2 | Red bell pepper; finely chopped |
| ⅓ cup | Chopped fresh tomato |
| Salt | |
| Freshly ground black pepper | |
| 1 tablespoon | Cream |
| 1 pounds | Spinach; with srems removed. |
| 4 tablespoons | Unsalted butter |
| 1 | Garlic clove; minced |
| 1 cup | Cream |
| Salt | |
| Fresly ground black pepper |
CREAMY PAMESAN SAUCE
SWEET PEPPER SAUCE
SPINACH SAUCE
Recipe By : The gourmet jewish cook by Judy Zeildler This italian eggplant casserole is baked with a parmesan cheese sauce and served with two other sauces, resulting in colors of the Italian flag.
Un a large bowl, combine the ricotta, Parmesan Parsley, basil and eggs.
Blend thoroghly. Cover with plastic wrap and chill. Slice the egglants, lengyhwise, ⅛ to ¼ inch thick. Dredge the slices in flour, shaking off the excess. In a heavy skillet over medium heat, heat the oil and saute the eggplant slices on both sides until soft and lightly browned. Drain on papper towels. Cool. Preheat the oven to 350. Place 1 or 2 tablespoons of cheese filling acoss the narrow portion os slice of eggplant. Press a stick of mozzarella unto the filling. Roll up the eggplant tightly around the filling. Place the eggplant rolls, seams side down, in a buttered baking dish. cover and refrigerate for 1 or 2 hours. Spoon the creamy Parmesan sauce over eggplant rolls. bake for 15min, or until hot abd bubbling. Spoon sweet pepper sauce on one halh of heated plates and Spinach sauce on the other half. With a slotted spoon carefully place one or two of eggplant rolls on top. Garnish with basil leaves . Serve.
Creamy Pamesan sauce: In a heavy saucepan melt the buttet over medium heat.
When it forms, stir in the flour all at once and cook gently for a few minutes, without letting the flour brown. Take the pan off the heat and gradually pour in the hot milk, stirring constantly with a wire whisk.
Return the pan to the heat. Stir in a Parmesan cheese. Season to taste with salt and nutmeg. Cook, stirring constantly, until the sauce is moderately thick. Place a little butter on top to prevent a skin from forming and cover with foil until ready to use.
Sweet pepper sauce: In a s skillet heat the oil over moderate heat and saute the onion, celery, and peppers until soft, about 10 min. Add the tomatoes.Season to taste with salt and pepper and cook over low heat for 20 min. Pass the sauce through a sieve or fine strainer and add the cream.
Blend thoroughly with a whisk.
Spinach sauce: Wash the spinach in cold water, rince carefully several times and drain. Cook the spinach in boiling water until tender, about 5 min. Drain well, cool, and press out the excess liquid. Chop fine or process until pureed.
In a heavy saucepan heat the butter and saute the garlic.Add the spinach puree and continue cooking and blending. Blend in a cream and simmer, stirring constantly until click. Season to taste with salt and pepper. Set aside until ready to serve.
Posted to JEWISH-FOOD digest V97 #338 by BNLImp <BNLImp@...> on Jan 1, 1998