| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Gabriel’s, Gate |
1 |
servings |
INGREDIENTS
| 6 |
|
Egg plants – slice off 1 section of skin; then slice |
|
|
; first, lengthwise in 1/4" |
|
|
; thick slices. |
| 500 |
g |
Mozzarella – cut into large bite sized |
|
|
; chunks |
| 1 |
c |
Basil – roughly torn |
|
|
Parmesan – grated |
|
|
Salt |
|
|
Frying oil |
|
|
Sauce |
| 500 |
g |
Canned tomatoes – chopped roughly |
|
|
Olive oil |
| 1 |
|
Clove garlic |
| 1 |
|
Handful basil |
| 1 |
pn |
Salt |
INSTRUCTIONS
Sauce method:
To make sauce - brown garlic in oil, add canned tomatoes, simmer for 20
minutes then add basil and salt.
Salt eggplant slices to draw out any bitterness. Rinse and gently squeeze
dry. Fry in oil until golden, drain on absorbent paper. Wrap eggplant
slices around a little basil and a piece of mozzarella.
Place rolls in a baking dish. Cover the eggplant rolls with sauce and
grated parmesan and bake at 170°C for 20 minutes.
Converted by MC_Buster.
Per serving: 16 Calories (kcal); trace Total Fat; (8% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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