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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mrs. Fedeli's Eggplant Roll-ups Recipe

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This recipe for Mrs. Fedeli's Eggplant Roll-ups is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 medium eggplants, sliced
1 egg
1 c. water
1 c. flour
salt & pepper
corn oil for frying
16 oz. carton ricotta cheese
1/2 c. parmesan cheese
1/2 c. mozzarella cheese
1 egg
chopped parsley
Your favorite spaghetti sauce
Directions:
Directions:
Peel and slice eggplant, 1/4" thick lengthwise. Lightly salt and place on paper towels to absorb water.

Make batter of egg, flour, salt & pepper
Dip eggplant slices in batter. Fry in corn oil, turn. Drain on paper towels (can freeze for later)

Mix together ricotta cheese, parmesan cheese, mozzarella cheese, egg, salt & pepper, chopped parsley.

Pour your favorite spaghetti sauce or tomato sauce in bottom of baking dish. Spread some cheese mixture on each eggplant slice and roll up. Place rolls on top of sauce, pour sauce over top. Sprinkle with parmesan or mozzarella cheese (or both!!!)

Bake in 350º oven until bubbly.
Number Of Servings:
Number Of Servings:
Depends on size of eggplants

 

 

 

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