Vegetables: These are similar recipes; I've made both. I like them because the leftovers by Recipe Cottage

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


	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.