Vegetarian Eggplant Rolls Recipe
Ingredients
| Eggplant | 1 Large, pounded | |
| 2 tablespoons olive or vegetable oil, divided | ||
| 1/2 cup each diced onion and green bell pepper | ||
| Italian | 1 Tablespoon | |
| 1/4 teaspoon each salt and oregano leaves | ||
| Canned chickpeas | 10 Ounce, drained | |
| 1 cup each part-skim ricotta cheese and well-drained cooked chopped spinach | ||
| Egg | 1 , beaten | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Mozzarella cheese | 4 Ounce, shredded | |
| Chopped fresh Italian (flat-leaf) parsley | ||
Directions
1. Cut stem and very thin slice from top of eggplant, then cut eggplant in half lengthwise; starting from cut sides and slicing lengthwise, cut four 1/4-inch-thick slices from each half. Reserve remaining eggplant for use at another time.
2. In 12-inch nonstick skillet heat 1 1/4 teaspoons oil; add 2 eggplant slices and cook, turning once, until soft and lightly browned on both sides. Remove from skillet and set aside. Repeat procedure with remaining eggplant, using 1 1/4 teaspoons oil for each 2 slices.
3. In same skillet heat remaining teaspoon oil; add onion and green pepper and saute until onion is translucent. Stir in 1 tablespoon parsley and the salt and oregano; remove from heat.
4. Preheat oven to 350°F. In bowl combine half of sauteed vegetables with chick-peas, ricotta cheese, spinach, and egg, mixing well; spoon 1/8 of mixture onto each eggplant slice and, starting from narrow end, roll eggplant to enclose filling. Arrange rolls seam-side down in a shallow casserole that is just large enough to hold them in a single layer.
5. Combine remaining onion mixture with tomato sauce and pour evenly over eggplant rolls; sprinkle with mozzarella cheese and bake until cheese is melted and lightly browned, about 30 minutes.
2. In 12-inch nonstick skillet heat 1 1/4 teaspoons oil; add 2 eggplant slices and cook, turning once, until soft and lightly browned on both sides. Remove from skillet and set aside. Repeat procedure with remaining eggplant, using 1 1/4 teaspoons oil for each 2 slices.
3. In same skillet heat remaining teaspoon oil; add onion and green pepper and saute until onion is translucent. Stir in 1 tablespoon parsley and the salt and oregano; remove from heat.
4. Preheat oven to 350°F. In bowl combine half of sauteed vegetables with chick-peas, ricotta cheese, spinach, and egg, mixing well; spoon 1/8 of mixture onto each eggplant slice and, starting from narrow end, roll eggplant to enclose filling. Arrange rolls seam-side down in a shallow casserole that is just large enough to hold them in a single layer.
5. Combine remaining onion mixture with tomato sauce and pour evenly over eggplant rolls; sprinkle with mozzarella cheese and bake until cheese is melted and lightly browned, about 30 minutes.
Chef
