Eggplant Rollups Italiano
Combine cheeses, egg, salt, pepper, basil or oregano, and parsley. Make into a smooth paste and chill.
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup cottage or ricotta cheese
1/2 teaspoons salt
1/4 teaspoons pepper
1/2 teaspoons basil or oregano
1 tablespoon chopped fresh parsley
2 tablespoons flour
1/3 cup milk
1 tablespoon cooking oil
2 small eggplants
1/4 cup cooking oil
2 tablespoons butter
1 1/2 cups fresh or canned tomato sauce
For batter, combine egg, flour, milk, and oil, and beat until smooth.
Peel eggplants and cut lengthwise into thin slices. Heat oil and butter to 360F. Dip eggplant slices into flour, then in batter, and sauté in hot oil until browned on both sides. Drain on paper towels.
Place 2 tablespoons chilled filling mixture on each slice and roll loosely, placing seam-side down in buttered 9-inch x 13-inch baking dish. Cover with tomato sauce and bake at 375F for 15 minutes.
Time consuming to make, but well worth the time as it is delicious - I vary the combinations for the filling depending on what I have to hand, but always yum.
Bette, Auckland, NZ
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