Eggplant (Aubergine) Roll Ups |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was published in a cook book put together by the owners of an Italian restaurant. I had this dish there and loved it. Ingredients:
1 large eggplant |
2 eggs, beaten |
2 cups seasoned bread crumbs |
oil (for frying) |
1 lb thickly sliced provolone cheese |
1 lb asparagus |
1/4 cup pecorino romano cheese, grated |
Directions:
1. Preheat oven to 350 degrees.
2. Peel and thinly slice eggplant (lengthwise).
3. Dip slices into eggs.
4. Coat with breadcrumbs.
5. In a heavy skillet, add enough oil to cover bottom, then add eggplant slices.
6. Do not overlap.
7. Brown quickly on both sides.
8. Repeat until eggplant is fried.
9. Remove eggplant and drain on paper towels.
10. Wash and cut asparagus into 4 inch lengths.
11. Steam asparagus for 5 minutes and set aside.
12. Fold one slice of Provolone Cheese in half and place on top of a fried eggplant slice.
13. Place 2 asparagus spears on top of provolone.
14. Carefully roll up and secure with a toothpick.
15. Continue until all slices are rolled.
16. Place rolls in a buttered shallow baking dish.
17. Cover rolls with remaining slices of cheese.
18. Sprinkle with grated cheese.
19. Bake in a preheated 350 egree oven for 30 minutes or until cheese is melted and slightly browned.
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