Eggplant Rollups2 (1 1/2 lb.) eggplants
1/3 cup olive oil, seasoned as you like
2 lbs. ricotta cheese
1 lb. mozzarella cheese, grated (set 1/2 cup aside)
1/4 cup Romano or Locatelli cheese, grated
1/4 cup parsley, chopped fine
1/4 tsp. salt
1/4 tsp. black pepper
3 cup spaghetti sauce
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Cut off eggplant ends, slice lengthwise to a little less than 1/4 thick. Lay slices on paper towels and salt each slice on both sides to draw out bitter juices. In 10 minutes, you will see brown juices on the surface. Press all slices out with the paper towel. Layer slices on a baking sheet sprayed with olive oil. Brush with seasoned oil and place under broiler until nicely browned. Turn slices over and repeat. Set all slices aside. Mix all cheeses, parsley, salt and pepper. Cover bottom of baking dish generously with spaghetti sauce. Spread a generous amount of cheese mixture on each eggplant slice. Starting at the narrow end of the slice, roll it up (not too tight as the cheese will squirt out from ends). Arrange the rest of roll-ups in the baking dish. Top with more sauce to cover each roll-up and sprinkle with reserved mozzarella cheese. Bake at 350 degrees for 25 minutes, covered, and then for 10 more minutes uncovered. Can also be microwaved on high, covered, for 12 to 14 minutes. Makes 12 to 16 roll-ups.
