Recipe: Rolled Eggplant Italian

ROLLED EGGPLANT ITALIAN

FOR THE FILLING:
1 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1/3 cup ricotta cheese
1 egg
1 tablespoon chopped parsley
salt and pepper (to taste)
FOR THE BATTER:
1 egg
2 tablespoons whole wheat flour
1/3 cup milk
1 tablespoon oil
FOR THE EGGPLANT:
2 small eggplants
whole wheat flour
1/4 cup olive oil
2 tablespoons butter
tomato sauce

TO MAKE THE FILLING:
Combine Mozzarella, Parmesan, and ricotta cheeses, 1 egg, 1 tablespoon parsley, salt and pepper to taste in a mixing bowl. Blend to a smooth paste. Place in refrigerator to chill.

TO MAKE THE BATTER:
Combine 1 egg, 2 tablespoons whole wheat flour, milk, and 1 tablespoon oil. Beat until smooth.

TO PREPARE THE EGGPLANT:
Peel eggplants and cut lengthwise into thin slices. Dip in additional flour and shake off excess.

Heat 1/4 olive oil and butter together.

Dip eggplant slices in prepared batter until they are coated. Saute in hot oil until browned on both sides. Drain.

Preheat oven to 375 degrees F.

Place 2 tablespoons chilled cheese mixture on each eggplant slice. Roll loosely. Arrange rolls seam side down in baking pan. Cover with tomato sauce.

Bake in preheated oven for 15 minutes.

Servings: 6
Source: Rodale's Naturally Great Foods Cookbook