Recipe - Rolled Eggplant Italian

FILLING:
1 cup Grated Mozzarella cheese
One half cup Grated Parmesan cheese
1/3 cup Ricotta cheese
1 Egg
1 tablespoon Chopped parsley
Salt and pepper to taste
BATTER:
1 Egg
2 tablespoon Whole wheat flour
1/3 cup Milk
1 tablespoon Oil
2 small Eggplants See NOTE
Whole wheat flour
One fourth cup Olive oil
2 tablespoon Butter
Tomato sauce

MAKE FILLING: Combine Mozzarella, Parmesan, and ricotta cheeses, 1 egg, 1
tablespoon parsley, salt and pepper to taste in a mixing bowl. Blend to a
smooth paste. Chill.

MAKE BATTER: Combine 1 egg, flour, milk, and oil. Beat until smooth.

Peel eggplants and cut lengthwise into thin slices. Dip in additional flour
and shake off excess. Heat olive oil and butter together. Dip eggplant
slices in prepared batter until they are coated. Saute in hot oil until
browned on both sides. Drain.

Preheat oven to 375F. Place 2 tablespoons chilled cheese mixture on each
slice. Roll loosely. Arrange rolls seam side down in baking pan,. Cover
with tomato sauce. [Refrigerate at this point.] Bake in preheated oven for
15 minutes.

NOTE: Two 1# eggplants are too much. You need at least 12 good slices.

Recipe By : Rodale's Naturally Great Foods Cookbook

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip