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Eggplant Cannelloni




Source of Recipe


the web


Recipe Introduction


Young eggplants don't require peeling; mature ones do. They discolor quickly, so don't peel until ready to use. To prevent discoloration, brush with lemon juice or dip in a mixture of 1 quart cold water and 3 tablespoons of lemon juice.


List of Ingredients




FILLING

1-1/4 cups Mozzarella Cheese, shredded
1/2 cup Ricotta cheese
1/2 cup Parmesan cheese, grated
1/2 cup cooked ham, chopped
2 eggs
1-1/2 tablespoons parsley, chopped
1/8 teaspoon pepper

BATTER

4 tablespoons flour
1 egg
2/3 cup milk
1 tablespoon olive oil

EGGPLANT

1 large eggplant, about 1-1/2 pounds
Flour
3 tablespoons olive oil, or more
8-ounces Marinara Sauce
Additional Parmesan
Parsley sprigs

Recipe



Mix all Filling ingredients together; cover and chill.

In a pie tin or flat pan, beat together the Batter ingredients and set aside.

Peel the eggplant and cut it into about 12 equal thin slices. Heat 3 tablespoons olive oil in a medium hot skillet. One at a time, coat eggplant slices with additional flour, shake off excess, then dip into Batter. Fry on both sides until lightly browned and soft. Drain on paper towels. Add oil as needed.

Divide Filling into enough for each slice. Spoon onto eggplant slice. Fold narrow end over filling and roll to close. Arrange, seam side down, in a shallow baking pan. (If made ahead, chill as long as 24 hours).

Before baking, spoon 1 cup (8-ounces) Marinara Sauce over eggplant rolls. Bake, uncovered, 15 to 20 minutes at 375 degrees. (If chilled, bake about 8 minutes longer.)

To serve, sprinkle with about 1/4 cup Parmesan cheese and garnish with parsley sprigs.

Makes 6 servings

Here is a recipe for Marinara Sauce. You can use this, make your own, or use store-bought. Up to you.

MARINARA SAUCE

2 onions, chopped
4 cloves garlic, crushed
1/2 pound mushrooms, chopped
4 cups tomato sauce
2 cups canned tomatoes
2 teaspoons oregano
1 teaspoon basil
1-1/2 tablespoons parsley flakes

Sauté onions, garlic, and mushrooms in 1/4 cup water until slightly tender, about 10 minutes. Stir in tomato sauce, tomatoes, and spices, breaking tomatoes with a fork. Simmer over low heat about 1 hour, stirring occasionally. Do not cover. Serve over whole wheat spaghetti or vegetable spaghetti. Makes a good topping for baked potatoes.

Makes 8 cups