*  Exported from  MasterCook  *

                        Rolled Eggplant Italian

Recipe By     : Home Cooking--July 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           grated mozzarella cheese
    1/2  cup           grated Parmesan cheese
    1/3  cup           ricotta cheese
  2                    eggs -- divided
    1/4  cup           chopped parsley -- divided
                       salt and pepper
  2      Tablespoons   whole-wheat flour
    1/3  cup           milk
  1      Tablespoon    oil
  2      small         eggplants
    1/4  cup           olive oil
  2      Tablespoons   butter
                       Tomato sauce

Combine mozzarella, Parmesan, ricotta, 1 egg, 1 tablespoon parsley, salt and
pepper to taste in mixing bowl.  Blend to smooth paste; chill.

In another bowl, mix flour, 1 egg, milk and oil; beat until smooth.  Peel
eggplants; cut lengthwise into thin slices.  dip in additional flour and
shake off excess.

Heat olive oil and butter together.  Coat eggplant slices in prepared batter.
Sauté in hot oil until browned on both sides; drain on paper towels.

Preheat oven to 375 degrees.  Place 2 tablespoons chilled cheese mixture on
each slice.  Roll loosely; arrange rolls seam side down on baking pan.  Cover
with tomato sauce.  Sprinkle extra Parmesan cheese on top.  Bake for 15-20
minutes.  Serves 6.

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