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    Italian Eggplant


    Source of Recipe


    Aunt Saunny

    FILLING
    1 cup grated mozzarella cheese
    1/2 cup grated Parmesan cheese
    1/3 cup cottage or ricotta cheese
    1egg
    1/2 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. basil or oregano
    1 tbs. chopped parsley

    BATTER
    1 egg
    2 tbs. flour
    1/3 cup milk
    1 tbs. cooking oil
    OTHER;
    2 small eggplant
    1/4 cup cooking oil
    2 tbs. butter
    flour
    2 6-oz. cans tomato sauce

    Combine filling ingredients to make smooth paste and chill.Combine batter ingredients and beat till smooth.Peel eggplants and cut lengthwise into thin slices.Heat cooking oil and butter to 360F.. Dip eggplant slices in flour,then in batter and saute in hot oil until browned on both sides.Drain on paper towels.Place 2 tbs. chilled filling mixture on each slice and roll loosely,placing seamside down in buttered 9x13 baking dish.Cover with tomato sauce.Bake for 15 minutes at 375F. Serves6-8





 

 

 

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