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Recipes - Eggplant Rollups

Recipe Name

Eggplant Rollups

Submitted by

Louise

Recipe Description

Adapted from a 1985 Family Circle recipe to lower the carbs and make it more diabetic-friendly

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



2	cloves	garlic minced
1	cup	oil, canola or olive
2	cans (28 fl oz)	tomatoes canned, crushed with puree
1	cup	tomato sauce - 8 oz can
1/2	teaspoon	salt
1/2	teaspoon	black pepper
2	cups	Almond Flour
1	cup	all-purpose flour
4	large	eggs
1/4	cup	milk
2	eggplant, peeled (yield from 1-1/4 lb)	Eggplant
30	ounces	ricotta cheese
1	cup, shredded	Cheese, mozzarella, 8 oz package
1/2	cup	grated parmesan
2	cups	parsley, fresh, chopped
8	ounces	shredded mozzarella cheese

Steps

Sequence	Step

1	In large saucepan, sautee garlic in 1 tbsp oil until golden brown (about 4 min) Working in batches, combine tomatoes, sauce, salt and pepper in blender/processor until smooth. Pour into saucepan and bring to boil. Reduce heat and simmer partially covered for 30 minutes. Set aside
2	Combine almond flour and regular flour in large shallow pan. Beat eggs and milk in large bowl. Slice pared eggplant lengthwise into 1/8 inch slices. Dip into egg mixture and lightly coat with flour mixture. Set on wax paper.
3	Working in batches, and using about 3 tbsp oil per batch, saute eggplant slices in large skillet until golden (about 1 min per side). Drain of paper toweling
4	Combine cheeses and parley in small bowl; mix well. Spread 2 to 3 tbsp of cheese mix onto eggplant slice and roll-up, jelly roll fashion. Spread 1 cup of tomato sauce prepared earlier over bottom of each of 2 baking dishes. Arrange rolls, seam side down in single layer over the sauce. Spoon remaining sauce over the rolls, reserving any extra sauce to pass around with servings.
5	Bake, covered, in 450 F oven for 30 minutes or until sauce is bubbling hot. Garnish with parley as desired.

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