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Rolled Eggplant Italian

Tummy.Tucker's picture
Ingredients
  Mozzarella cheese 1 Cup (16 tbs), grated
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Ricotta cheese 1⁄3 Cup (5.33 tbs)
  Egg 1
  Parsley 1 Tablespoon, chopped
  Salt To Taste
  Batter 4 Cup (64 tbs)
  Whole wheat flour 2 Tablespoon
  Milk 1⁄3 Cup (5.33 tbs)
  Oil 1 Tablespoon
  Eggplants 2 Small
  Whole wheat flour 1 Cup (16 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Tomato sauce 1 Cup (16 tbs)
Directions

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.
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 375°F.
Place 2 tablespoons chilled cheese mixture on each slice.
Roll loosely.
Arrange rolls seam side down in baking pan.
Cover with tomato sauce.
Bake in preheated oven for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Eggplant

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