Eggplant Cheese Rolls
|Small curd cottage cheese||1 Cup (16 tbs), well drained|
|Coarsely grated swiss cheese||1 Cup (16 tbs)|
|Grated parmesan/Grated romano||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Salt||3 Tablespoon (For Draining)|
|Olive oil||4 Tablespoon|
|Bottled meat sauce/Italian gravy||2 Cup (32 tbs) (Use Either Homemade Or Bottled Spaghetti Meat Sauce)|
|Coarsely grated swiss cheese/Coarsely grated mozzarella cheese||1 Cup (16 tbs)|
Prepare the filling by mixing all the filling ingredients together.
Prepare the eggplant by cutting off the stem portion and cutting the entire eggplant, lengthwise, into slices about 1/4 inch thick.
Pick out the slices that do not run the full length of the eggplant and set aside.
Salt the long slices and place in a rack or drainer.
Allow to drain for 30 minutes.
Rinse and pat each dry with paper towels, thus removing the salt and water.
Fry a few at a time in the olive oil, turning once.
Fry only until each is a bit brown on one side and then turn.
When all are completed, set aside.
Place a tablespoon or so of the filling on the largest end of each slice and roll up, like a jelly roll.
Secure with a toothpick and place in an oiled baking dish.
Continue until all are filled and then top with the spaghetti meat sauce and finally with the grated cheese.
Bake at 375°, uncovered, about 25 minutes, or until all is hot and bubbly.