Rolled Stuffed Eggplant
|Category:||Vegetarian Main Dish|
1 2 lb. solid eggplant or 2 1 lb. eggplants
|Preparation - Directions:||
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.