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Parve
Medium
1 Hour
Diets 
2 large eggplants
1 cup Gefen Bread Crumbs
2 eggs, beaten
16 ounces spinach
1 teaspoon salt
3 tablespoons non – dairy creamer
1 egg
2 tablespoons Gefen Mayonnaise
4 cloves garlic, crushed
1/2 teaspoon salt
3 tablespoons flour
1 teaspoon sugar
2 tablespoons oil
2 tablespoons flour
2 cloves garlic, crushed
15 ounces Gefen Tomato Juice
8 ounces Tuscanini Tomato Sauce
6 ounces Tuscanini Tomato Paste
8 ounces water
1/8 teaspoon pepper
1/3 cup sugar
1 green pepper
Cut off tops and bottoms eggplant. Cut lengthwise to 1/4 inch slices.
Dip into beaten eggs, coat with bread crumbs.
Grease two cookie sheets with four tablespoons oil on each. Place eggplant slices onto cookie sheets.
Bake at 400ºF for 10 minutes on each side.
Cook spinach in minimal amount of water with salt for five minutes. Drain well.
Mash spinach and combine with remaining ingredients.
Spread one and 1/2 tablespoons of filling onto each slice of eggplant. Roll up. Place seam side down in baking pan.
Bake covered at 350°F for 30 minutes.
In a four quart saucepan, mix flour, oil and garlic. Cook over low heat until roux is slightly browned. Add remaining ingredients. Cook for 15 minutes or until slightly thickened.
Place three tablespoons sauce onto seven inch plate. Place rollups onto sauce, serve hot.
Photography and styling by Peri Photography
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OMG! This plate is a show stopper where can I buy it?