Rolled eggplant italian

Yield: 6 Servings

Measure Ingredient
1 cup Grated Mozzarella cheese
½ cup Grated Parmesan cheese
⅓ cup Ricotta cheese
1 \N Egg
1 tablespoon Chopped parsley
\N \N Salt and pepper -- to taste
1 \N Egg
2 tablespoons Whole wheat flour
⅓ cup Milk
1 tablespoon Oil
2 smalls Eggplants -- See NOTE
\N \N Whole wheat flour
¼ cup Olive oil
2 tablespoons Butter
\N \N Tomato sauce

FILLING:

BATTER:

MAKE FILLING: Combine Mozzarella, Parmesan, and ricotta cheeses, 1 egg, 1 tablespoon parsley, salt and pepper to taste in a mixing bowl. Blend to a smooth paste. Chill.

MAKE BATTER: Combine 1 egg, flour, milk, and oil. Beat until smooth.

Peel eggplants and cut lengthwise into thin slices. Dip in additional flour and shake off excess. Heat olive oil and butter together. Dip eggplant slices in prepared batter until they are coated. Saute in hot oil until browned on both sides. Drain.

Preheat oven to 375F. Place 2 tablespoons chilled cheese mixture on each slice. Roll loosely. Arrange rolls seam side down in baking pan,. Cover with tomato sauce. [Refrigerate at this point.] Bake in preheated oven for 15 minutes.

NOTE: Two 1# eggplants are too much. You need at least 12 good slices.

Recipe By : Rodale's Naturally Great Foods Cookbook From: Date: 05/27 File

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