Eggplant Roulade

Here is a pareve eggplant roulade with mushroom filling for a special first course.

• 1 large eggplant
• 1 large egg
• 2 tablespoons cold water
• bread crumbs, for dipping
• oil, for frying

MUSHROOM FILLING

• 1 large onion, sliced
• ½ green or red pepper
• 3 tablespoons oil, for frying
• 1 4-ounce can sliced mushrooms, drained
• 2 eggs, beaten
• 4 tablespoons bread crumbs

TOMATO SAUCE

• ½ cup tomato sauce
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons sugar
• 1½ cups water

Slice eggplant lengthwise into 7–8 very thin, long slices. Sprinkle both sides of each slice with salt and let stand 20 minutes. Rinse off salt and blot dry. Beat egg with water. Dip each slice of eggplant in egg mixture, and then in bread crumbs.

Fry in oil on each side. Next, sauté onion and sliced pepper in oil until onions are tender. Add mushrooms. Sautéי for about 2 more minutes. Stir in eggs and bread crumbs.

Continue frying until mixture is firm. Place tablespoon of filling on fried eggplant slice. Roll up and place on greased baking sheet. Combine sauce ingredients in a pot, stir, and bring to a boil. Spread sauce over eggplant rolls. Bake at 350° for about 20 minutes until eggplant is tender.