These can be fastened with toothpicks or small skewers to hold the roulades together. Remember to soak your skewers in water first.
2 small, thin Italian eggplants
1 teaspoon olive oil
¼ cup all-purpose flour
2 egg whites
¼ cup bread crumbs
¼ cup nonfat yogurt
½ cup low-fat ricotta
4 ounces part-skim mozzarella cheese, shredded
1½ tablespoons grated Romano cheese
¼ bunch fresh oregano, chopped
Fresh-cracked black pepper, to taste
1 cup tomato sauce (see recipe on page 74)
Preheat oven to 375°.
Slice the eggplants into thin slices lengthwise. Pour the oil in the bottom of a baking dish. Dip the eggplant slices in the flour, then in the egg whites, then in the bread crumbs; place in oiled baking dish. Bake for approximately 3 minutes on each side until golden brown.
While the eggplant cooks, mix together the yogurt, cheeses, oregano, and black pepper. When the eggplants are cooked, remove from oven and drain on rack. Then spread the cheese mixture on 1 side of the eggplant slices and roll up.
Coat the bottom of the baking dish with tomato sauce and place the rolled eggplants inside the dish, letting some of the sauce come up the sides of the eggplant rolls. Lightly spoon some more sauce over the top. Bake for approximately 10 minutes.