Recipe - Eggplant Rollatini

Note: I can’t describe how delicious these are. You will just have to experience them for yourself. You can purchase a small meat slicer or a mandoline in kitchen specialty shops. The slices should be thin, but not to the point of falling apart.

1 large eggplant, about 4” diameter
1 tablespoon salt

1 cup Progresso Italian Style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh Italian flat-leaf parsley, chopped

3 eggs, beaten
salt and pepper

1 (15-ounce) carton ricotta cheese
1 cup mozzarella cheese, shredded thin
1/2 cup Pecorino Romano or Parmesan cheese
1/4 cup fresh Italian flat-leaf parsley, chopped
1 egg
1/8 teaspoon black ground pepper

1/3 cup olive oil for frying, or more as needed
Marinara Sauce recipe found on page 127
1/2 cup grated Parmesan cheese

1. Preheat oven to 375°F. Cut stem and end from eggplant. Peel the eggplant partially in strips, leaving some of the peel intact. Using a meat cutter or a mandoline, slice the eggplant into thin lengthwise slices, about 1/8" thick. Let the eggplant slices soak in cool water with 1 tablespoon salt added for about 30 minutes while you prepare the other steps.
2. Place the bread crumbs, cheese, garlic, and parsley in a shallow plate. Beat the eggs until fluffy.
3. Prepare the filling by placing the ricotta, mozzarella, Pecorino Romano, parsley, egg, and pepper in a bowl. Mix well and set aside.
4. Rinse the eggplant in cool water and drain. Dip each slice in the beaten eggs and then the bread crumbs on both sides. Place the olive oil in a large skillet and over medium heat, fry the eggplant about 2 minutes on each side until golden. Salt and pepper lightly as they fry. Drain slices on paper towels. Add olive oil to pan as needed, and if necessary, start a clean pan midway of frying.
5. Meanwhile, using a 13" x 9" baking dish, pour in 1 cup marinara sauce to cover the bottom. When all of the eggplant slices have been fried and drained, place them on a large cookie sheet. Place 2 tablespoons ricotta filling on each slice, and spread gently. Starting from the short end of the slice, roll the eggplant up jelly-roll style. Place each roll, seam-side down, in the baking dish. You should have about 15 rolls. If all the rolls do not fit, use an additional smaller dish.
6. Pour the remaining sauce, an additional 3 to 4 cups over the rolls. Top with the Parmesan cheese. Cover loosely with aluminum foil. Bake about 30 minutes, until bubbly on the sides.
   Serves 4 to 6.