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Eggplant Cheese Rolls

21st.Century.Chef's picture
Ingredients
For filling:
  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)
  Oregano 1⁄2 Teaspoon
For eggplants
  Eggplants 2 Large
  Salt 3 Tablespoon (For Draining)
  Olive oil 4 Tablespoon
For topping:
  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)
  Salt To Taste
  Pepper To Taste
Directions

Prepare the filling by mixing all the filling ingredients together.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Cook Time: 
25 Minutes

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