*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Eggplant (about 2 lbs),
                         Sliced lengthwise 1/4-inch
    1       tb           Salt
    2       c            Olive oil
      1/4   c            Dry bread crumbs
    2       ts           Minced garlic (3 medium
      1/2   c            Chopped parsley
    1 3/4   c            Grated mozzarella cheese
                         (8 oz.)
      1/2   c            Freshly grated Parmesan
                         Cheese (2 oz.)
                         Freshly ground pepper
    1       c            Marinara Sauce
   1.  Layer the eggplant slices in a colander,
   sprinkling each layer with the salt.  Set aside to
   drain for at least 1-1/2 hours.  Gently squeeze out
   the excess liquid.  Pat dry with paper towels. 2. In a
   large skillet, heat the olive oil over moderately high
   heat to 375F or until a small bread cube browns in
   about 1 minute.  Add the eggplant slices in small
   batches and fry, turning once, until golden and cooked
   through, about 2 minutes per side.  Remove with a
   slotted spoon and drain on paper towels. 3. Preheat
   the oven to 375F.  In a medium bowl, combine the bread
   crumbs, garlic, parsley, mozzarella and all but 2
   Tablespoons of the Parmesan. Stir in the egg and
   season with salt and pepper. 4. Spoon 3/4 c. of the
   Marinara Sauce into a nonreactive 8-by-12-inch baking
   pan. Spread about 1 Tablespoon of the mozzarella
   mixture on each slice of eggplant, roll up and place
   seam side down in the pan. Spoon the remaining 1/4 c.
   Marinara Sauce over the eggplant rolls and sprinkle
   the reserved 2 Tablespoons Parmesan on top. (This dish
   can be prepared to this point several hours ahead and
   kept covered at room temperature.) Bake until the
   mixture bubbles and the cheese is melted, about 20
   minutes. Serve hot or at room temperature. These
   eggplant rolls are from Apulia, the region that forms
   the heel of the Italian boot.  They make a wonderful
   antipasto or a delicious luncheon dish.  Serve at room
   temperature to enjoy their fullest flavor.
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