Regional italian - eggplant rolls
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg plants - slice off 1 section of skin; then slice | |
| ; first, lengthwise in 1/4\" | ||
| ; thick slices. | ||
| 500 | grams | Mozzarella - cut into large bite sized |
| ; chunks | ||
| 1 | cup | Basil - roughly torn |
| Parmesan - grated | ||
| Salt | ||
| Frying oil | ||
| Sauce | ||
| 500 | grams | Canned tomatoes - chopped roughly |
| Olive oil | ||
| 1 | Clove garlic | |
| 1 | Handful basil | |
| 1 | pinch | Salt |
Directions
Sauce method:
To make sauce - brown garlic in oil, add canned tomatoes, simmer for 20 minutes then add basil and salt.
Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry. Fry in oil until golden, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella.
Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170øC for 20 minutes.
Converted by MC_Buster.
Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.