*  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.
  Saute' 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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