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Eggplant Rolls

Eggplant sliced lengthwise, dredged in egg, flour and bread crumbs. Coated eggplant fried until golden. Browned eggplant topped with mixture of ricotta cheese, mozzarella cheese and grated fresh parmesan cheese. Slices are rolled, placed in baking dish and topped with tomato sauce. Dish is baked until eggplant is soft, cheeses have melted, and sauce is bubbly.

Ingredients -

3 cups Bread Crumbs
1-1/2 cups Flour
2 Eggs
1/4 cup Milk
2 Eggplants (approximately 1 pound each)
15 ounces Ricotta Cheese
8 ounces grated Mozzarella Cheese
1/2 cup grated Parmesan or Romano Cheese
chopped Fresh Parsley
2 cups Tomato Sauce

Preparation:

1. Peel the eggplant and slice lengthwise.

2. Combine the flour and bread crumbs in a large mixing bowl, mix well and set aside.

3. Combine the eggs and milk in another mixing bowl and mix well.

4. Dip the slices of eggplant into the egg mixture then into the flour mixture.

5. Add some oil to a large frying pan and fry the coated slices for 1 minute each side or until golden.

6. Combine the parsley and cheese and spread on the eggplant slices.

7. Roll the eggplant and place in a baking dish.

8. Spread the tomato sauce on top.

9. Bake for 30 minutes at 350 degrees.

10. Serve and enjoy.

Eggplant Recipe Tip -
Fiber in Eggplant

	One cup of cooked eggplant contains about 2.5 of the 28 grams of dietary fiber that is recommended daily for a 2000-calorie diet. Fiber helps the body regulate blood sugar levels, reduce cholesterol levels and keep blood pressure in check. It has also shown effective in the prevention and treatment of some cancers. Dietary fiber aids digestion and the absorption of nutrients and minerals.

Eggplant Recipe Tip -
Tomato Sauce

	Tomato sauces can be purchased in many variations at your local supermarket. Homemade tomato sauce can be prepared at home in very little time with common pantry ingredients.

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