Rolled Eggplant Italian

* Exported from MasterCook *

Rolled Eggplant Italian

Recipe By : Home Cooking--July 1996
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup ricotta cheese
2 eggs -- divided
1/4 cup chopped parsley -- divided
salt and pepper
2 Tablespoons whole-wheat flour
1/3 cup milk
1 Tablespoon oil
2 small eggplants
1/4 cup olive oil
2 Tablespoons butter
Tomato sauce

Combine mozzarella, Parmesan, ricotta, 1 egg, 1 tablespoon parsley, salt and
pepper to taste in mixing bowl. Blend to smooth paste; chill.

In another bowl, mix flour, 1 egg, milk and oil; beat until smooth. Peel
eggplants; cut lengthwise into thin slices. dip in additional flour and
shake off excess.

Heat olive oil and butter together. Coat eggplant slices in prepared batter.
Saute' in hot oil until browned on both sides; drain on paper towels.

Preheat oven to 375 degrees. Place 2 tablespoons chilled cheese mixture on
each slice. Roll loosely; arrange rolls seam side down on baking pan. Cover
with tomato sauce. Sprinkle extra Parmesan cheese on top. Bake for 15-20
minutes. Serves 6.

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