Here is how to make them:
- 1 or more eggplants that are about 6 inches tall. You want about 30 slices when finished.
- 1 package of cream cheese (or 4 oz. package of goat cheese)
- 1/2 cup or so sliced jalapeños (fresh, or canned are ok). If you prefer no heat, use jarred Italian sweet cherry peppers; they are tangy without heat but have the right flavor profile.
- Salt to taste
Slice the eggplant very thin. You want it as thin as you can get it. Cut it into strips about 1.5-2 inches wide. You might have to trim larger eggplants to size, or if you use smaller ones, they should work fine. Strips should be about 5-6 inches long and about 2 inches wide.
Bake in the oven for 5-6 minutes. Keep a close eye! They start to brown fast!!! You don’t necessarily want them brown, but they will become soft and pliable and roll-able.
Serve these as a great vegetarian appetizer that is a real surprise in flavors.
To do that, layer all your rolled poppers (without toothpicks) into a casserole dish. Cover with red sauce, and sprinkle with gluten free breadcrumb all over the top. Sprinkle with a small amount of parmesan and bake for 25-minutes at 350-degrees.