BAKED EGGPLANT ROLLS

 BAKED EGGPLANT ROLLS

rolled eggplants stuffed with cheeses

 Ingredients:

Tomato Sauce:

Crushed tomatoes in can

1 tbsp. tomato paste

Garlic minced

Onions minced

Salt

Pepper

Rolls:

Japanesebread crumbs
All-purpose flour
Eggs
Milk
Eggplants
Cheese
Mozzarella cheese
Parmesan cheese

or any easy to melt cheeses like Magnolia quickmelt

Saute onion in 1 tablespoon of the oil in large saucepan until

it become translucent, for about 3 minutes. 

Then add the garlic stir together for 1minute.

Add 1 tbsp tomato paste stir for about 2 - 3 minutes and add the crushed tomatoes.

Bring to a boil, simmer for 5-10 minutes or until it is thickened to the desired consistency

lastly, season with salt and pepper to taste.

Slice the eggplants in lengthwise into 1/8 inch thick slices. 

Season with salt, dredge with flour mixture, dip in egg, 

dredge in breadcrumbs and fry until golden brown. 

Drain on a paper towel let them cool.

Combine the cheeses and mix well.

Spread the cheeses on each side of the fried eggplants.

Roll it up and arrange them in a baking dishes,

Spread tomato sauce over the eggplants and top with cheeses.

Oven it for for 3 minutes, or until the cheese is just melted and bubbling.