1 lb baby peppers
2 bulbs fennel, sliced
10 garlic cloves
Salt and pepper to taste
1 bottle horseradish mayonnaise
1/2 cup fresh dill
Slice eggplant lengthwise into sixteen thin (1/8-inch thick) slices.
Place the eggs in a shallow bowl and beat with the water.
In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper.
Dip the eggplant slices in the eggs, coating the entire surface.
Press the egg-coated slices into the matzo mixture, coating the entire surface.
Heat about 1/8-inch of vegetable oil in a large sauté pan over medium heat.
Fry the coated eggplant slices in batches for 1-1/2 to 2 minutes per side, or until lightly browned and crispy.
Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.
To make the filling, combine the spinach, cream cheese, mozzarella cheese, parmesan cheese, parsley and egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.
Preheat the oven to 190˚C. Spoon one cup of marinara sauce into an ungreased 13” x 9” baking dish.
Place equal amounts of the filling on the wider end of each eggplant slice.
Carefully roll up each slice and place the rolls seam side down in the prepared baking dish.
Spoon the remaining marinara sauce on top.
Cover the pan and bake for 30 minutes.