| Cuisine: Italian | Type: Main Course | Serves: |
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Source:
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Unknown |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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olive oil 1 medium eggplant (about 1.25 lbs) 1 egg 1/2 cup milk 1 cup dried italian bread crumbs 1/2 pound Monterey Jack cheese, shredded (2 cups) 1 (8 oz) container ricotta cheese, part-skim oregano leaves, dried 1 (15 oz) can tomato sauce 1 cup water 2 tsp. sugar 1/4 tsp. pepper 2 tbs. grated Parmesan cheese |
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Instructions:
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1. Preheat broiler. Spray large cooking sheet with cooking spray. 2. Cut eggplant lengthwise into 12 1/8" thick slices. In pie plate with fork, mix egg, milk and 2 Tbsp salad oil. Place bread crumbs in shallow dish. Dip eggplant slices in egg mixture, then bread crumbs. 3. Arrange eggplant slice in one layer on cooking sheet. Broil 5 to 7 minutes or until tender and lightly browned, turning once. Repeat with remaining eggplant slices. 4. Meanwhile, in a medium bowl mix Monterey Jack cheese, ricotta cheese and 1/4 tsp oregano leaves. In another medium bowl mix tomato sauce, water, sugar, pepper and 1/4 tsp oregano. 5. Heat oven to 400. Starting at narrow end of eggplant slice, evenly spoon about 2 rounded tablespoons of cheese mixture; roll up jelly-roll style. Repeat for rest. Place eggplant seam side down in baking dish. Top with tomato mixture. Bake 10 to 15 minutes until heated through. Serve with grated Parmesan. |
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Related recipes:
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None |
2005-08-29