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Eggplant Rolls
These taste fine cold, or
you can box up the eggplant rolls and put the hot tomato sauce in a
thermos.
Ingredients
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1 globe eggplant, cut into eight
1/4-inch-thick slices
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Salt for sprinkling
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2 tablespoons olive oil
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1 cup ricotta cheese
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3 tablespoons grated Parmesan
cheese
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2 tablespoons chopped fresh
basil or marjoram
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2 cups tomato sauce
Method
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Sprinkle each slice of eggplant
with salt and let sit for 30 minutes.
-
Brush moisture and salt off. Brush
olive oil on each side of each slice. Place on a baking sheet and bake
in a preheated 350°F oven for 20 minutes.
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In a bowl, stir cheeses and herbs
together.
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Spread each slice with filling,
roll up, and tie with string or secure with a toothpick.
-
Pour tomato sauce over rolls and
bake in a preheated 350°F oven for 30 minutes, or until heated
throughout and melty.
Makes 8 rolls; serves 4.
 This
recipe is excerpted with permission from The
Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for
the quality-conscious family on the go, by Linda Hayes. ©1999.
Published by New World Library, www.nwlib.com.
Info/Order
This Recipe Book
About The
Author
Linda Haynes is a schoolteacher, avid
gardener, and practicing artist. She lives in New Hampshire, where she
loves to experiment with vegetarian cooking for her family. |
