Stuffed Eggplant

Yield: 4 to 6 servings

1 1/2 to 2 pound eggplant
1/2 cup unbleached flour
1 egg
1 cup milk
6 Tablespoons oil
Flour

Stuffings:
Spinach-Cheese Stuffing
Mushroom and Spinach Stuffing

Pare sides of eggplant to square off. Remove stem end, peel and slice
lengthwise into 10 to 12 slices. Beat flour with egg and milk until
smooth. Put batter in a shallow pan and pour a little flour onto a plate.
Heat 2 Tablespoons oil in frying pan and dip eggplant slices in flour then
coat with batter.

Fry over medium heat until brown on both sides and flexible enough to
bend. Repeat this process until all slices are prepared. Put a little of
the stuffing (recipes follow) on one end of the eggplant slice and roll
like a crepe. Place rolls in a shallow pan and cover them with sauce and
foil as a lid. Bake in a 375 degree oven for about 15 minutes or until hot
and bubbly.

Spinach-Cheese Stuffing

10 ounce package frozen chopped spinach
2 cups grated mozzarella cheese
1 egg, beaten
Salt
15 ounce can tomato sauce
1/2 cup minced parsley
1 1/2 teaspoon basil

Cook spinach and press out any excess water. Mix with cheese and beaten
egg. Salt lightly and spoon into eggplant crepes. Mix together tomato
sauce, parsley and basil for the sauce. Pour over eggplant crepes and
follow above directions for baking.

Mushroom and Spinach Stuffing

1/4 pound mushrooms, chopped
1/2 cup minced scallion
1 Tablespoon oil
10 ounce package frozen chopped spinach
1 egg, beaten
1/4 teaspoon nutmeg
Salt
3 Tablespoons butter or margarine
3 Tablespoons unbleached flour
2 cups low fat milk
1 cup grated Swiss cheese
Dash cayenne pepper

Saute mushrooms and onions in oil until softened. Meanwhile, cook spinach
and press out any excess water. Mix mushrooms and scallions with spinach,
egg and nutmeg. Salt lightly and spoon into eggplant slices. Place rolls
close together in a shallow pan.

In a small saucepan, melt butter and sprinkle flour in to make a roux. Add
milk slowly to thicken and stir in cheese and cayenne pepper. When sauce
is thickened and cheese is melted, pour over eggplant crepes and follow
above directions for baking.

Source: Rochester Times Union, NY

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