Have family members help with the prep
work for these. Serve with crusty garlic bread and a green salad.
Canadian
Bacon and Eggplant Roll-Ups
- 10 slices Canadian bacon,
about 1/8-inch thick (about 10 ounces)
1 large eggplant, about 1 1/2 pounds
3 to 4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups milk
Dash ground pepper AND nutmeg
1 cup part-skim ricotta cheese
2 tablespoons chopped parsley
2 to 3 tablespoons freshly grated Parmesan cheese
- Wash eggplant; pare if
desired; cut off stem and blossom end. Cut lengthwise into 10
thin slices. Brush slices lightly with oil and saute a few at
a time in a 10-inch frypan until tender. Set aside.
- Measure 1 tablespoon of
oil into frypan; stir in flour, add milk; cook and stir until
mixture boils and thickens. Season with pepper and nutmeg.
- Combine ricotta cheese
and parsley.
- Lay one slice of bacon
on each eggplant slice. Lap on small eggplant slice over a larger
slice. Spoon a rounded tablespoon of cheese over eggplant and
bacon. Roll around cheese and place seam-side-down in an 11x7-inch
baking dish.
- Pour sauce over eggplant
rollups. Sprinkle with cheese.
- Bake in a 375°F (190°C)
oven for 30 minutes or until heated through.
Serves 5.
Nutrition Facts: Calories
345 calories Protein 22 grams Fat 20 grams Sodium 948 milligrams
Cholesterol 55 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
