Eggplant Rolls

Recipe Ingredients

2		Eggplants (medium)
		Batter
1		Egg
2 tablespoons	30ml	Flour - (pref. Whole wheat)
1/3 cup	78ml	Milk
1 tablespoon	15ml	Oil
		Filling
1 cup	146g / 5.1oz	Mozzarella cheese - grated
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
1/3 cup	48g / 1.7oz	Ricotta cheese
1		Egg
1 tablespoon	15ml	Parsley
		Salt and pepper - to taste
		Topping
		Tomato sauce - or spaghetti sauce
		Mozzarella cheese - grated
		For Frying
1/4 cup	59ml	Oil
1 tablespoon	15ml	Butter or margarine

Recipe Instructions

NOTE: You could add browned hamburger or Italian sausage to filling; I sometimes do.

Mix filling ingredients together until smooth. Add hamburger or sausage, if using. Chill. Peel eggplant and cut lengthwise into slices 1/8" - 1/4" wide. Mix batter ingredients until smooth. Dip eggplant slices into some additional flour, shaking off excess.

Heat oil and butter together. Dip eggplant into batter to coat. Saute in oil until browned on both sides. Drain on paper towels. Place about 2 tablespoons filling on each eggplant slice.

Roll loosely - short side. Arrange rolls with seam side down in lightly oiled baking pan. Cover with tomato sauce or spaghetti sauce. Sprinkle with grated Mozzarella.

Bake about 15 minutes at 375F.

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