2 medium eggplants, washed, stemmed and cut into 1/4 inch thick long slices
4 large eggs
1 1/2 cups grated Parmigiano Reggiano cheese
1/4 cup flat leaf parsley, minced
3 cloves garlic, minced
1/2 cup bread crumbs
1 teaspoon salt
Grinding black pepper
2 1/2 cups prepared tomato sauce
Preheat oven to 375F.
Lightly spray two baking sheets with olive oil.
Place the eggplant slices on the baking sheets in a single layer. Bake for 5-7 minutes or until the slices begin to brown slightly. Repeat with eggplant slices until all are baked. Set the slices aside to cool.
Lightly beat the eggs in a bowl with a fork. Stir in 1 cup of the cheese, the parsley, garlic, bread crumbs, salt and pepper.
Spread each slice of eggplant with a thin layer of the egg mixture and roll each one up from the short end into a small jelly roll.
Spread a thin layer of tomato sauce in a casserole dish large enough to hold all the rolled slices in a single layer; use two casserole dishes if necessary.
Spread the remaining tomato sauce over the top of the rolls and sprinkle with the remaining cheese.
Bake for 20 minutes or until the eggplant is very hot. Cool and refrigerate covered. This dish is traditionally served cold like an antipasto.
Note: Here's another time when your mandolin will make quick work of even eggplant slices.
This recipe was featured on show 1608 - Cheese Casseroles.
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