Makes 10 -12
the eggplant lengthwise into ¼ inch thick slices. Discard
the ends and choose the largest 10-12 slices.
enough oil to thinly cover the bottom of a nonstick skillet.
Add the eggplant and lightly brown on both sides. Use a spatula
to flip the eggplant being careful not to tear them. Gently remove
and set aside on paper towels to drain.
a medium bowl, combine the ricotta cheese, mozzarella
cheese, parsley, Romano and egg. Stir to blend the mixture.
2 tablespoons of the cheese mixture in the center of each
eggplant slice and roll shut. Smaller pieces will require less
5. Coat the bottom of a baking dish with a thin layer of tomato
sauce. Carefully transfer the rolled eggplant to the baking
dish. Spoon some sauce over the eggplant.
in a preheated 350º F oven for 15-20 minutes. Serve
and garnish with grating cheese.
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