Stuffed Eggplant

Pare sides of eggplant to square off. Remove stem end, peel and slice lengthwise into 10 to 12 slices.

Beat flour with egg and milk until smooth. Put batter in a shallow pan and pour a little flour onto a plate. Heat 2 Tablespoons oil in frying pan and dip eggplant slices in flour then coat with batter.

Fry over medium heat until brown on both sides and flexible enough to bend. Repeat this process until all slices are prepared.

Put a little of the stuffing (see below) on one end of the eggplant slice and roll like a crepe. Place rolls in a shallow pan and cover them with sauce and foil as a lid. Bake in a 375 degrees F oven for about 15 minutes or until hot and bubbly.

For Spinach-Cheese Stuffing: Cook spinach and press out any excess water. Mix with cheese and beaten egg. Salt lightly and spoon into eggplant crepes.

Mix together tomato sauce, parsley and basil for the sauce. Pour over eggplant crepes and follow above directions for baking.

For Mushroom and Spinach Stuffing: Saute mushrooms and onions in oil until softened.

Meanwhile, cook spinach and press out any excess water. Mix mushrooms and scallions with spinach, egg and nutmeg. Salt lightly and spoon into eggplant slices. Place rolls close together in a shallow pan.

In a small saucepan, melt butter and sprinkle flour in to make a roux. Add milk slowly to thicken, then stir in cheese and cayenne pepper.

When sauce is thickened and cheese is melted, pour over eggplant crepes and follow above directions for baking.