Title: Rolled Eggplant Italian
Categories: Vegetable
Yield: 6 Servings

1	c	Grated mozzarella cheese
1/2	c	Grated parmesan cheese
1/3	c	Ricotta cheese
2		Eggs; divided
1/4	c	Chopped parsley; divided
		Salt and pepper
2	tb	Whole-wheat flour
1/3	c	Milk
1	tb	Oil
2	sm	Eggplants
1/4	c	Olive oil
2	tb	Butter
		Tomato sauce- as needed

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.

Posted to MM-Recipes Digest V4 #6 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Home Cooking Magazine July 1996

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