posted by stevie1972 11-04-100 6:14 PM
Herbed Eggplant Rolls
3 Tbl. olive oil or salad oil, divided
2 garlic cloves, minced or pressed
1 large (about 1 1/2 lb.) eggplant, stem trimmed
1/2 lb. Fontina cheese, cut into 32 equal pieces each about 2 inches long
3 Tbl. chopped fresh basil leaves
2 tsp. each chopped fresh rosemary leaves, and chopped fresh oregano leaves
salt and pepper (optional)
Preheat oven to 375 degrees F. Mix 2 Tbl. of the oil with the garlic and set aside.
Cut eggplant lengthwise into quarters; cut quarters lengthwise into 8 slices to make a total of 32 pieces (slices will be about 1/8 inch thick). Oil 3 baking pans (10x15in. size) with some of the garlic-oil.
Lay eggplant slices, side by side, in pans; brush with remaining mixture. Bake eggplant in a 375F oven until soft and lightly browned, 10 to 15 minutes. Watch closely for scorching. Slide a spatula under slices; let cool on pan. If made ahead, cover and chill up until next day. Use at room temperature.
In a small bowl, mix cheese with remaining 1 T. oil; add basil, rosemary, and oregano, and mix gently. Place 1 piece of cheese at narrow end of an eggplant slice, then roll eggplant to enclose; put on a platter. Repeat to fill remaining eggplant slices. Sprinkle lightly with salt and pepper; if made ahead, cover and let stand up to 2 hours.
Makes 32 pieces.
Per piece: 44 calories, 2 g protien, 1.4 g carbohydrates, 3/5 g fat, 8/2 mg cholestrol, 58 mg sodium.