Recipes

1 2 lb. solid eggplant or 2 1 lb. eggplants
Batter:
Mix and set aside:
1/2 cup flour
1 egg
1 cup milk (not skim)
Filling:
1 10 oz. pkg. frozen spinach
1-1/2 cup shredded Swiss cheese
3/4 cup chopped almonds or filberts (no walnuts)
1/2 t. oregano
1/2 cup grated Monterey cheese
Sauce:
1 15 oz. can tomato sauce
1/2 t. oregano

Carefully peel eggplant and slice evenly lengthwise into approximately 3/8 inch slices. Salt lightly and drain or wipe with clean towel. Make batter and set aside, mixing smoothly, using medium bowl. Cook spinach and drain very well (can be done previous evening). Add the Swiss cheese, nuts, oregano. Mix well. Set aside. Combine tomato sauce and oregano and heat simmering for approximately 10 minutes. Set aside.
With extra flour, slightly dredge each slice both sides with flour, dip into batter and fry in olive oil in fry pan until slightly browned and flexible. Drain and when ready to fill, place on flat surface or dish. Place small amount of hot stuffing on rounded end of eggplant each slice and roll up like a crepe. Place seam side down in baking dish, touching one another. Pour sauce over all, sprinkle with the grated Monterey dry cheese. Cover with foil and bake 375° approximately 15 minutes.