Rolled Eggplant Italian

Recipe Ingredients

1 cup	146g / 5.1oz	Grated mozzarella cheese
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1/3 cup	48g / 1.7oz	Ricotta cheese
2		Eggs - divided
1/4 cup	36g / 1.3oz	Chopped parsley - divided
		Salt and pepper
2 tablespoons	30ml	Whole-wheat flour
1/3 cup	78ml	Milk
1 tablespoon	15ml	Oil
2 tablespoons	30ml	Eggplants (small)
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Butter
		Tomato sauce

Recipe Instructions

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 375F. 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.

Source:
Home Cooking--July 1996

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