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LOCATION: Recipes >> Vegetables >> These are similar recipes; I've made both. I like them because the leftovers

Print this Recipe    These are similar recipes; I've made both. I like them because the leftovers

are easy to reheat - a consideration for me because there's just the two of
us - and they also taste very good, first to last.
PJ Newland

EGGPLANT ROLLS

2 medium eggplant
Batter:
1 egg
2 Tbsp. flour (pref. whole wheat)
1/3 C. milk
1 Tbsp. oil
Filling:
1 C. grated Mozzarella cheese
1/2 C. grated Parmesan cheese
1/3 C. Ricotta cheese
1 egg
1 Tbsp. parsley
salt and pepper to taste
Topping:
tomato sauce or spaghetti sauce
grated Mozzarella

1/4 C. oil
1 Tbsp. butter or margarine

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 375 degrees.


EGGPLANT PARMESAN ROUNDS

1 eggplant, sliced into 1/2" thick slices
1/2 C. flour
1/2 tsp. garlic powder
pinch salt & pepper (or seasoned salt)
pinch Italian seasoning
2 eggs, beaten with 2 Tbsp. water
1 C. bread crumbs (flavored or unflavored)
oil for frying
1 jar good quality tomato based pasta sauce
1/2 - 3/4 C. grated Parmesan cheese
1 pkg. (8 oz.) grated mozzarella cheese

Mix flour, garlic powder, salt & pepper and
Italian seasoning together.
Dredge eggplant slices in flour.
Dip floured slices in egg beaten with water.
Dip egged slices in bread crumbs.
Fry in a large frying pan, in oil, until deep
golden brown.
Drain slices on paper towel, then transfer
to a cookie sheet (I usually spray sheet lightly
with cooking spray).
Sprinkle each slice with grated Parmesan.
Spoon pasta sauce over Parmesan, then sprinkle
with grated mozzarella.
Bake at 350 degrees until cheese is melted but
not browned.

You need to be organized, to make these, because
things tend to get spread out. They're worth the
little extra logistical planning, though as they are
delicious. They're also quite easy to reheat in a
325 degree oven.

I've never tried to freeze them, but it probably could
be done - after assembly but before baking.

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