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4 oz. sweet butter
1/4 lb. carrots
3 medium onions
1/2 lb. steamed spinach
small eggplant
1/4 lb. Mozzarella
1 c. grated Parmesan
1 egg
1 more oz. sweet butter
1/2 pkg. phyllo dough
parchment paper

Yields five servings as a first course. Chop carrots
and onions finely. Saute in butter until just browned. Drain
and cool. Peel and slice eggplant in 1/2 x 1/2 x 3-inch
sections. Saute in oil until golden. Drain on paper towels.
Cut Mozzarella into similar sections. Mix egg with 1 ounce
melted butter. Lay three foot section of parchment (or freezer
paper) on table. Place two stacks of two sheets each of phyllo
dough side by side on paper. Wash with egg and place a third
sheet on each. Wash left half of right pile with egg. Overlap
left with right. Wash center of both. Sprinkle egg wash with
Parmesan. Place two more sheets on top. Place onion/carrots
mixture on left center. Place layer of spinach on mixture.
Put Mozzarella in center and sauteed eggplant on sides.
Sprinkle with Parmesan. Press and roll. Cook at 400 degrees until
golden. Cool and slice. Serve with Sour Cream Caper Sauce.

Sour Cream Caper Sauce:
salt, pepper, Tabasco,
Worcestershire, lemon juice
to taste
1 1/2 c. sour cream
1/4 c. drained capers

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