Free Recipe Regional Italian – Eggplant Rolls
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Regional Italian – Eggplant Rolls Recipe
6 Egg plants – slice off 1
-section of skin; then slice
; first, lengthwise in 1/4
; thick slices.
500 g Mozzarella – cut into large
-bite sized
; chunks
1 c Basil – roughly torn
Parmesan – grated
Salt
Frying oil
Sauce
500 g Canned tomatoes – chopped
-roughly
Olive oil
1 Clove garlic
1 Handful basil
1 pn Salt
Regional Italian – Eggplant Rolls Preparation
Sauce method: To make sauce – brown garlic in oil, add canned tomatoes, simmer for 20 minutes then add basil and salt. Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze dry. Fry in oil until golden, drain on absorbent paper. Wrap eggplant slices around a little basil and a piece of mozzarella. Place rolls in a baking dish. Cover the eggplant rolls with sauce and grated parmesan and bake at 170oC for 20 minutes. Converted by MC_Buster. Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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