Recipe: Eggplant with Cheese (using ricotta, broiled, 1986)

EGGPLANT WITH CHEESE

1 large eggplant
1 teaspoon salt
1/2 cup vegetable oil
1 cup ricotta cheese
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup grated Parmesan cheese

Pare eggplant; cut into 1/4-inch slices. Cut each slice into 2-inch pieces. Sprinkle with salt; let stand 30 minutes. Drain eggplant and pat dry. Cook eggplant in oil, turning occasionally, until light golden brown; drain.

Mix ricotta and Cheddar cheese; place 1 rounded teaspoon cheese mixture on one end of each eggplant slice. Roll up from cheese end. Place on rack in broiler pan; sprinkle with Parmesan cheese.

Set oven control to broil and/or 550 degrees F. Broil with tops 3 to 4 inches from heat until golden brown, about 5 minutes.

Makes 4 or 5 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Plain and Fancy Vegetable Cookbook, General Mills, Inc., 1986