INGREDIENTS

INSTRUCTIONS

CREAMY PAMESAN SAUCE
SWEET PEPPER SAUCE
SPINACH SAUCE
Recipe By : The gourmet jewish cook by Judy Zeildler
This italian eggplant casserole is baked with a parmesan cheese sauce and
served with two other sauces, resulting in colors of the Italian flag.
Un a large bowl, combine the ricotta, Parmesan Parsley, basil and eggs.
Blend thoroghly. Cover with plastic wrap and chill. Slice the egglants,
lengyhwise, 1/8 to 1/4 inch thick. Dredge the slices in flour, shaking off
the excess. In a heavy skillet over medium heat, heat the oil and saute the
eggplant slices on both sides until soft and lightly browned. Drain on
papper towels. Cool. Preheat the oven to 350. Place 1 or 2 tablespoons of
cheese filling acoss the narrow portion os slice of eggplant. Press a stick
of mozzarella unto the filling. Roll up the eggplant tightly around the
filling. Place the eggplant rolls, seams side down, in a buttered baking
dish. cover and refrigerate for 1 or 2 hours. Spoon the creamy Parmesan
sauce over eggplant rolls. bake for 15min, or until hot abd bubbling. Spoon
sweet pepper sauce on one halh of heated plates and Spinach sauce on the
other half. With a slotted spoon carefully place one or two of eggplant
rolls on top. Garnish with basil leaves . Serve.
Creamy Pamesan sauce: In a heavy saucepan melt the buttet over medium heat.
When it forms, stir in the flour all at once and cook gently for a few
minutes, without letting the flour brown. Take the pan off the heat and
gradually pour in the hot milk, stirring constantly with a wire whisk.
Return the pan to the heat. Stir in a Parmesan cheese. Season to taste with
salt and nutmeg. Cook, stirring constantly, until the sauce is moderately
thick. Place a little butter on top to prevent a skin from forming and
cover with foil until ready to use.
Sweet pepper sauce: In a s skillet heat the oil over moderate heat and
saute the onion, celery, and peppers until soft, about 10 min. Add the
tomatoes.Season to taste with salt and pepper and cook over low heat for 20
min. Pass the sauce through a sieve or fine strainer and add the cream.
Blend thoroughly with a whisk.
Spinach sauce: Wash the spinach in cold water, rince carefully several
times and drain. Cook the spinach in boiling water until tender, about 5
min. Drain well, cool, and press out the excess liquid. Chop fine or
process until pureed.
In a heavy saucepan heat the butter and saute the garlic.Add the spinach
puree and continue cooking and blending. Blend in a cream and simmer,
stirring constantly until click. Season to taste with salt and pepper. Set
aside until ready to serve.
Posted to JEWISH-FOOD digest V97 #338 by BNLImp <BNLImp@aol.com> on Jan 1,
1998

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