Rolled eggplant italian

6 Servings

Ingredients

QuantityIngredient
1cupGrated Mozzarella cheese
½cupGrated Parmesan cheese
cupRicotta cheese
1Egg
1tablespoonChopped parsley
Salt and pepper -- to taste
1Egg
2tablespoonsWhole wheat flour
cupMilk
1tablespoonOil
2smallsEggplants -- See NOTE
Whole wheat flour
¼cupOlive oil
2tablespoonsButter
Tomato sauce

Directions

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