BAKED EGGPLANT ROLLS
rolled eggplants stuffed with cheeses
Crushed tomatoes in can
1 tbsp. tomato paste
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.