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Рецепт Rolled Stuffed Eggplant

by CookEatShare Cookbook

Ингредиенты

1 c. vegetable oil 2 cans (28 ounce each) crushed tomatoes with puree 1 can (8 ounce) tomato sauce 1/2 teaspoon salt 1/2 teaspoon pepper 4 c. plain bread crumbs 2 c. sifted all-purpose flour

4 large eggs 1/4 c. lowfat milk 2 eggplants (1 pound each) 2 containers (15 ounce each) ricotta cheese 1 pkg. (8 ounce) Mozzarella cheese, grated 1/2 c. grated Parmesan cheese 2 c. minced parsley

Инструкции

1. Saute garlic in 1 tbsp of the oil in large saucepan till golden, about 4 min. Working in batches, put together crushed tomatoes, tomato sauce, salt and pepper in blender. Whirl till smooth. pour into saucepan. Bring to boiling, lower heat, simmer partially covered, 30 min. Reserve.2. Put together crumbs and flour in large shallow pan. Beat large eggs and lowfat milk in large bowl. Peel eggplant; cut lengthwise into 1/8 inch thick slices. Dip into egg mix, dredge with flour mix, shaking off excess. Set on wax paper.
2. Working in batches and using about 3 tbsp oil per batch, saute eggplant in large frying pan till golden brown, 1 minute per side. Drain on paper toweling.
3. Put together ricotta, Mozzarella, Parmesan, parsley in bowl; mix well. Spread 2 to 3 tbsp on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls; save remaining to pass.
4. Bake, covered, in preheated hot oven (450 degrees) for 30 min or possibly till sauce is bubbly. Garnish with minced parsley, if you wish.
5. Bake at 450 degrees for 30 min. Makes 15 servings (30 rolls).
6. TO MAKE AHEAD: Prepare rolls early in day; bake just before serving. Or possibly freeze. Defrost in refrigerator overnight; bake as above.

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