Recipe By Brynie Greisman
My friends and I made sheva brachos for our friend’s daughter. Luckily I had a photo shoot the next day, so I only had to make dessert, which I was able to do in advance. H. D. G. made these eggplant rolls, and they were the talk of the evening (aside from the dessert, of course!).Even those who wouldn’t touch eggplant with a ten-foot pole had doubles because they didn’t realize what they were eating! She graciously shared the recipe with all of us. Sumptuous as an appetizer or side dish.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Lightly brush both sides of eggplant slices with oil. Bake on Gefen Easy Baking Parchment Paper for 20 minutes. This will soften the eggplant so you can roll it easily.
Sauté veggies in a little bit of oil until they soften and change color. Cool.
Add egg, salt and pepper, and bread crumbs.
Mound approximately 1/4 cup of veggie mixture in the corner of an eggplant slice. Roll up and place in a baking pan, seam side down. Continue until all the eggplant slices are rolled. (At this point you can freeze the rolls until ready to bake.)
Combine sauce ingredients until well blended. Taste and adjust seasonings.
Pour over eggplant rolls and bake, covered, for 20 minutes. Do not overbake, as they will fall apart if you do.
