[senior citizen]

I've been attempting to "digitalize" all of my huge hoard of recipes from dog eared recipe cards and typed up papers. Figured I'd share.

EGGPLANT ROLLATINI
Rolled eggplants stuffed with ricotta and mozzarella are a very popular appetizer. You will find this appetizer in the menu of most Italian restaurants, especially in New York.

It can be prepared in advance and baked at the last minute.

You can fry or grill the eggplants, HOWEVER, eggplants fried in olive oil do give a richer taste.

Makes four to six servings.

INGREDIENTS

· 2 eggplants- Peel and slice lengthways ½ inch thick

· 1 lb. ricotta

· 2 eggs

· 1 tablespoon of chopped fresh Italian parsley

· 3 tablespoons of grated parm cheese

1 tablespoon of Italian breadcrumbs (Progresso flavored)

· ½ lb. shredded mozzarella

· ¾ cup of olive oil

· 16 oz. can of crushed tomatoes (San Marzano or Contadina)

· 2 cloves of garlic, crushed

· 10 fresh basil leaves

· Salt and fresh ground black pepper

　
The Eggplants
Place eggplants in a colander, salt lightly and set aside for 20 minutes.
Rinse the sliced eggplant, and drain for a few minutes. Gently pat dry with a clean dish towel or paper towels.

In a skillet, heat ½ cup of olive oil over a medium flame and fry the eggplants until golden brown. Place fried eggplants on paper towels to drain the oil.

If you prefer to grill them, brush both sides with oil and cook until tender, about 3 minutes on each side. The eggplants can also be baked at 400 degrees, cooking them about 4 minutes on each side. Place on tray to hold.

The Tomato Sauce
In a small saucepan, heat 2 tablespoons of olive oil over a medium flame and sauté the garlic. When golden brown remove it and discard.
Add the crushed tomato and cook for 7 minutes. If sauce becomes too dry add some water. Taste for salt and pepper, tear and add 5 basil leaves and set aside.

The stuffing
In a bowl, combine ricotta, eggs, parsley, salt and pepper to taste;blend well.

As soon as the sliced eggplants are cool, place a tablespoon of ricotta mixture on top of each slice and spread it uniformly. On the narrow side of each slice place some mozzarella, sprinkle with grated parm cheese, and a pinch of breadcrumbs.

Fold and roll up each slice, starting at the narrow side, arrange rolled eggplants in an 11" X 7" oiled pan .

Cover the rolled eggplants with the tomato sauce.

Bake for 20 minutes at 375 degrees. Garnish with basil leaves.