Rolled Eggplant Italian
|Mozzarella cheese||1 Cup (16 tbs), grated|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
|Batter||4 Cup (64 tbs)|
|Whole wheat flour||2 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
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.
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.
Preheat oven to 375°F.
Place 2 tablespoons chilled cheese mixture on each slice.
Arrange rolls seam side down in baking pan.
Cover with tomato sauce.
Bake in preheated oven for 15 minutes.