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LOCATION: Recipes >> Vegetables >> EGGPLANT ROLLS

Print this Recipe    EGGPLANT ROLLS

2 medium eggplant
few Tbsp. flour to coat eggplant slices
BATTER:
1 egg
2 Tbsp. flour (preferably whole wheat)
1/3 C. milk
1 Tbsp. oil
1/8 - 1/4 tsp. garlic powder
FILLING:
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
1/3 - 1/2 C. Ricotta cheese
1 egg
1 Tbsp. parsley, finely chopped
salt and pepper, to taste
1/8 - 1/4 tsp. garlic powder
oregano and/or basil, to taste (optional)
TOPPING:
tomato sauce or spaghetti sauce
grated Mozzarella

1/4 C. olive or other cooking oil
1 Tbsp. butter or margarine

NOTE: You could add crumbled, browned Italian
sausage or hamburger to filling.

Mix filling ingredients together until
smooth. Add hamburger or sausage, if using.
Chill.
Peel eggplant and cut lengthwise into
1/8" - 1/4" slices.
Mix batter ingredients until smooth.
Dip slices into flour, shaking off excess.
Heat oil and butter together.
Dip floured eggplant slices into batter to coat.
Saute until browned on both sides. Drain on
paper towels. Continue until all slices are
browned.
Spread about 2 Tbsp. filling on each slice.
Roll loosely, starting on the short side.
Arrange rolls with seam side down in lightly
oiled baking pan (9x13").
Spoon sauce over the tops of all rolls.
Sprinkle generously with grated Mozzarella.
Bake about 15 minutes at 375 degress F.

I've made these several times; they're very
good. They also freeze. Hope they're what
you're looking for.
PJ Newland

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