Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Canadian Bacon And Eggplant Roll-Ups
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- #50011
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
10 slices Canadian bacon, about 1/8-inch thick
1 large eggplant (1 1/2 pound size)
3 tablespoons vegetable oil
2 tablespoons flour
1 1/2 cup milk
1 dash ground black pepper
1 dash nutmeg
1 cup part-skim ricotta cheese
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
directions
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 fry pan until tender. Set aside.
Measure 1 tablespoon of oil into fry pan, 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 one 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 11 x 7-inch baking dish. Pour sauce over eggplant roll-ups. Sprinkle with cheese. Bake in a 375 degrees F oven for 30 minutes or until heated through.
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nutrition data
Nutritional data has not been calculated yet.
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