Ingredients:
For Filling:
1 cup grated Mozzarella cheese
½ cup grated Parmesan cheese
⅓ cup Ricotta cheese (or cottage cheese)
1 egg
½ tsp salt
¼ tsp pepper
½ tsp basil or oregano
1 tbsp chopped parsley
For batter:
1 egg
2 tbsp flour
⅓ cup milk
1 tbsp cooking oil
Other:
2 eggplants (small)
¼ cup cooking oil
2 tbsp butter
Flour
2 cans tomato sauce (6 oz)
Directions:
- Preheat oven to 375 degrees.
- Mix together the filling ingredients and chill in refrigerator. Combine all batter ingredients until smooth.
- Peel eggplant and cut lengthwise into slices.
- Heat cooking oil and butter to 360°.
- Dip eggplant slices into flour, batter, and put into hot oil. Remove when browned on both sides. Drain on paper towels.
- Spread 2 tbsp of cold filling on each slice and loosely roll it. Put them with the seam side down in a buttered baking dish. Cover them all with tomato sauce.
- Bake for 15 minutes.