Lilli's Eggplant Roll-Ups

Lilli’s Eggplant Roll-Ups

(No amounts are given since you have to adjust according to the size of your eggplants).

Eggplants, peeled


egg(s), beaten

oil for frying

tomato sauce

fresh mozzarella cheese

parmesan cheese

fresh basil leaves

Slice the peeled eggplants thinly, maybe 1/8 inch or so. Salt them and let them sit on paper towels for an hour, then squeeze out the water on the eggplants with more paper towels.

Dip the eggplant slices in the beaten egg, then in the flour. Shake off any excess flour then fry them in hot oil. Drain.

Spread a little tomato sauce over each slice of eggplant. Place a fresh basil leaf over the sauce, then a piece or two of fresh mozzarella, followed by a sprinkling of parmesan cheese.

Roll up the eggplant and place them in a casserole, topped with more tomato sauce. Bake in a 375 degree oven, covered, for about 30 minutes.