Rolls of Eggplant With Monitoring

Rolls of Eggplant With Monitoring

ingredients:
4 medium eggplants cut into thin slices
Enough water to cover, 1 teaspoon (tsp) salt

For coating:
1 dish of flour background
3 beaten eggs with salt
Filling: I
200 g. ham cut into thin slice
200 g. mozzarella, thinly sliced
Filling: II
350 grams. braised beef with tomato, onion and spices to
taste.
2 tablespoons cream cheese or grated Parmesan cheese
the curd and cheese serve to bind.
Filling: III
350 grams. braised beef with spices see above
200 g. thin sliced mozzarella.
How to Prepare:
Remove the ends of the eggplants and cut into thin slices.

Place the slices in salt water soak for 30 'minutes.
Then drain and dry with clean cloth.

Extend the eggplant on a board and on each, place
a slice of ham folded and a slice of mozzarella
folded. Wrap as roulade.

Secure with the aid of two (2) sticks.
Pass the rolls in flour, then the eggs
shakes. Pass the rolls again in flour.

Place the rolls on a baking sheet, one next to the other.
Bake 180 ° C until golden brown.

Halfway through cooking turn the rolls to lightly browned evenly on both sides.

Filling: II
Place a slice of ham after the filling and roll and secure with toothpick tarnish see above.
Filling: III
Before placing the filling place a slice of Mozzarella .faça equal to last.
Follow up:
White rice and green salad with tomato or
Greek rice and chopped coleslaw.
Rice the Greek:
2 cups uncooked rice washed
4 cups boiling water
2 tablespoons (soup) onion or garlic
2 tablespoons (soup) of corn oil
1 medium carrot diced
1 red pepper cut into small pieces
1 yellow pepper cut into small pieces
1 cup chopped green beans and drizzle or
1 cup frozen green peas, pour in boiling water, boil for 1 'minute, then pour it into ice water to stop the cooking, let it cool.

How to Prepare:

Place the water in the fire so pour boiling rice. oil.
Separately fry onion and all the vegetables lightly, put together with raw rice, mix well.
Leave to cook until all the water dry.
Follow up:
Salad of watercress, arugula, chicory, endive, and cherry tomatoes.