Recipe - Manicotti Melanzane

2 pound Ricotta or hoop cheese
1 cup Grated Parmesan cheese
3 tablespoon Parsley
3 tablespoon Basil
4 Eggs
2 lg Eggplants
Flour
One fourth cup Olive oil
8 ounce Mozzarella cheese; cut
Creamy Parmesan Sauce; (
recipe follows)
Sweet pepper sauce; ( recipe
follows)
Spinach sauce; ( recipe
follows)
Fresh basil leaves

CREAMY PAMESAN SAUCE
6 tablespoon Unsalted butter
4 tablespoon Flour
2 One half cup Hot milk
4 tablespoon Grated Parmesan; (up to 5)
1 teaspoon Salt
Nutmeg

SWEET PEPPER SAUCE
2 tablespoon Olive oil
1 Onion finely chopped
2 Red bell pepper; finely
chopped
1/3 cup Chopped fresh tomato
Salt
Freshly ground black pepper
1 tablespoon Cream

SPINACH SAUCE
1 pound Spinach; with srems removed.
4 tablespoon Unsalted butter
1 Garlic clove; minced
1 cup Cream
Salt
Fresly ground black pepper

Recipe By : The gourmet jewish cook by Judy Zeildler

This italian eggplant casserole is baked with a parmesan cheese sauce and
served with two other sauces, resulting in colors of the Italian flag.

Un a large bowl, combine the ricotta, Parmesan Parsley, basil and eggs.
Blend thoroghly. Cover with plastic wrap and chill. Slice the egglants,
lengyhwise, 1/8 to One fourth inch thick. Dredge the slices in flour, shaking off
the excess. In a heavy skillet over medium heat, heat the oil and saute the
eggplant slices on both sides until soft and lightly browned. Drain on
papper towels. Cool. Preheat the oven to 350. Place 1 or 2 tablespoons of
cheese filling acoss the narrow portion os slice of eggplant. Press a stick
of mozzarella unto the filling. Roll up the eggplant tightly around the
filling. Place the eggplant rolls, seams side down, in a buttered baking
dish. cover and refrigerate for 1 or 2 hours. Spoon the creamy Parmesan
sauce over eggplant rolls. bake for 15min, or until hot abd bubbling. Spoon
sweet pepper sauce on one halh of heated plates and Spinach sauce on the
other half. With a slotted spoon carefully place one or two of eggplant
rolls on top. Garnish with basil leaves . Serve.

Creamy Pamesan sauce: In a heavy saucepan melt the buttet over medium heat.
When it forms, stir in the flour all at once and cook gently for a few
minutes, without letting the flour brown. Take the pan off the heat and
gradually pour in the hot milk, stirring constantly with a wire whisk.
Return the pan to the heat. Stir in a Parmesan cheese. Season to taste with
salt and nutmeg. Cook, stirring constantly, until the sauce is moderately
thick. Place a little butter on top to prevent a skin from forming and
cover with foil until ready to use.

Sweet pepper sauce: In a s skillet heat the oil over moderate heat and
saute the onion, celery, and peppers until soft, about 10 min. Add the
tomatoes.Season to taste with salt and pepper and cook over low heat for 20
min. Pass the sauce through a sieve or fine strainer and add the cream.
Blend thoroughly with a whisk.

Spinach sauce: Wash the spinach in cold water, rince carefully several
times and drain. Cook the spinach in boiling water until tender, about 5
min. Drain well, cool, and press out the excess liquid. Chop fine or
process until pureed.

In a heavy saucepan heat the butter and saute the garlic.Add the spinach
puree and continue cooking and blending. Blend in a cream and simmer,
stirring constantly until click. Season to taste with salt and pepper. Set
aside until ready to serve.
Posted to JEWISHFOOD digest V97 #338 by BNLImp BNLImp@aol.com on Jan 1,
1998