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Spinach and Eggplant Rollups Recipe

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This recipe for Spinach and Eggplant Rollups, by , is from Yiayia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Strakes

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs eggplant peeled and sliced (need 12 -14 slices lengthwise)
1 10oz box frozen but thawed chopped spinach (drained)
2 cups mozzarella cheese (shredded-8 oz)
2 eggs
1 small onion chopped
1 clove garlic chopped
1 15 oz Hunts Italian Sauce or tomato sauce
1/2 cup of flour
1 cup of milk
2-4 tablespoons olive oil for sauteing

Directions:
Directions:
Slice eggplant lengthwise and salt lightly - set aside for 20 minutes, pat dry
Make crepe mixture with 1/2 cup of flour, 1 egg and 1 cup of milk
Saute chopped onion in olive oil till soft. Add 1 clove of garlic, chopped spinach and cook for about 20 minutes. Then cool mixture and add 1 egg and 2 cups mozzarella.
Dip eggplant into crepe mixture and fry until golden brown (both sides tender - not mushy)

Place spinach, onion and cheese mixture onto cooled and cooked eggplant slices and roll up.

Using a 9 x 13 casserole dish put some tomato sauce on bottom then place eggplant roll ups seam side down into casserole dish. Cover roll ups with the remaining tomato sauce.

Bake 375 degrees for about 20-25 minutes.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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