Eggplant Rolls

1 eggplant, about 8 inches long
1 egg
1 cup milk or water
1 cup flour, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
olive oil cooking spray
1/2 cup finely-chopped onions
3/4 cup chopped mushrooms
1 tablespoon butter
1/2 package frozen chopped spinach
1 cup ricotta cheese
1 egg, beaten
2 tablespoons dry breadcrumbs
salt and pepper to taste
grating of nutmeg
1 teaspoon fresh thyme
2 tablespoons chopped fresh parsley

3 cloves garlic, chopped
olive oil cooking spray
1 large can italian tomatoes, broken up
2 tablespoons chopped fresh basil
1 cup shredded mozzarella

Slice off ends of eggplant to square it; then slice lengthwise into 1/4-inch slices. Put flour on platter; beat together egg and milk. Spry griddle with olive oil spray and heat. Dip eggplant slices first in egg, then flour, then egg again. Let excess drip off, then sauté until lightly browned on both sides and flexible. Lay aside.

For stuffing: Sauté onions and mushrooms in butter until limp. Squeeze all liquid from the spinach and add it to the sauté, stirring until spinach is heated through. Remove from heat and add remaining stuffing ingredients.

Make sauce (or use commercially prepared) by sautéing the garlic lightly in heavy kettle that has been sprayed with the olive oil spray. Add remaining sauce ingredients and simmer until thickened.

To assemble: Divide filling between the eggplant slices. Roll and arrange close together in shallow ovenproof casserole. Sprinkle with mozzarella, then drizzle sauce over the rolls. Bake at 350 until heated well through. Serve with a bowl of moscatoli and grated parmesan.

Serves 4-6

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