Eggplant Rollatine

Makes 10 -12

     1. Cut the eggplant lengthwise into ¼ inch thick slices. Discard
         the ends and choose the largest 10-12 slices.

     2. Heat 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.

     3.In a medium bowl, combine the ricotta cheese, mozzarella
         cheese, parsley, Romano and egg. Stir to blend the mixture.

     4. Place 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.

     6. Bake in a preheated 350º F oven for 15-20 minutes. Serve
         and garnish with grating cheese.

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