Stuffed Eggplant Rolls
|Skim milk||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Teaspoon|
|Ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Italian sauce||1 Cup (16 tbs)|
|Shredded mozzarella cheese||4 Ounce|
Peel eggplant, and cut lengthwise into twelve 1/8-inch-thick slices.
Press each slice between paper towels to remove excess moisture.
Combine egg and milk in a small bowl; mix well.
Dip eggplant slices in egg mixture; dredge in flour.
Coat a large heavy skillet with cooking spray; add oil.
Place over medium heat until hot.
Add eggplant slices to skillet, cook until browned on both sides.
Drain on paper rowels.
Combine ricotta cheese, Parmesan cheese, parsley, and salt in a medium bowl.
Spread 2 Tablespoons cheese mixture on each eggplant slice.
Roll up each slice, Jellyroll fashion.
Spoon 1/2 cup Italian-Sryle Sauce in a 12- x 8- x 2-inch baking dish.
Arrange eggplant rolls in sauce, seam side down, top wirh remaining sauce.
Cover and bake at 375Â° for 20 minutes.
Uncover; sprinkle with mozzarella cheese, and bake an additional 5 minutes.