Eggplant (aubergine) Rollatini With Three Cheeses

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 1/2 lbs eggplants, peeled and sliced lengthwise into 1/4 inch slices
• 1/2 lb feta cheese
• 1 cup whole milk ricotta cheese
• 1 large egg, beaten lightly
• 3/4 cup freshly grated parmesan cheese
• 1 tablespoon fresh lemon juice
• 5 tablespoons minced fresh parsley leaves
• 1/2 cup minced scallion
• oil, for brushing

Recipe

• 1 sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes.
• 2 in a food processor chop fine the feta, add the ricotta, the egg, 1/2 cup of the parmesan and the lemon juice and blend the mixture until it is smooth.
• 3 add 1/4 cup of the parsley and the scallion and process the mixture for 10 seconds.
• 4 transfer the eggplant slices to paper towels and pat them dry.
• 5 arrange one third of the eggplant slices in one layer on a jelly-roll pan, brushed with the oil, and brush the tops with the oil.
• 6 cook the eggplant slices under a preheated broiler about 4 inches from the heat, turning them once and brushing them again with the oil, for 8 to 10 minutes, or until they are browned lightly on both sides.
• 7 transfer them to paper towels to drain and cook the remaining slices in the same manner.
• 8 put 2 tablespoons of the cheese mixture at a short end of each slice and roll up the slices to enclose the filling.
• 9 spread 1/4 cup of the sauce in a 10-by-7-inch baking pan and arrange the eggplant rolls in one layer on the sauce.
• 10 pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup parmesan.
• 11 bake the rollatini in a preheated 350 degrees f oven for 30 to 40 minutes, or until they are heated through, and sprinkle them with the remaining 1 tablespoon parsley.