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    Eggplant Rolls


    Source of Recipe


    The Vegetarian Lunchbasket

    List of Ingredients




    1 eggplant, sliced 1/4" thick
    1/4 cup olive oil
    2 cups tomato sauce

    FILLING:
    1 cup ricotta cheese
    3 tablespoons parmesan cheese
    2 tablespoons fresh chopped basil

    Recipe



    These are fine cold, or you can box up the rolls and thermos up the hot tomato sauce. Sprinkle each slice of eggplant with salt and let sit 1/2 hour. Brush moisture and salt off, and fry in olive oil, lightly, on each side. Spread each slice with the filling and roll up; secure with a toothpick. Pour tomato sauce over and bake at 350ºF for 1/2 hour.
 

 

 

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