Eggplant Rollatini

Peel the eggplant, then slice it lengthwise into fifteen 1/8-inch-thick slices. Place the slices in a colander over a plate. Sprinkle the eggplant with salt, and toss to coat. Let stand 30 minutes. Editor’s Tip: Salting the eggplant pulls removes the bitterness. It also draws out excess moisture and makes the slices more pliable (and thus, easier to roll).

Meanwhile, in a large saucepan, saute the onion in oil. Add the garlic, and cook for one minute longer. Stir in the tomato sauce, diced tomatoes, chicken broth, tomato paste, parsley, sugar, salt, dried basil, pepper and crushed red pepper flakes. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, until the flavors are blended, stirring occasionally, 20 to 25 minutes. Editor’s Tip: We use chicken broth for added flavor, but you can use water or vegetable broth to make the dish vegetarian.

Rinse and drain the eggplant; set aside. In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley, egg and pepper. Set aside.

Place the eggs in a shallow bowl. In another shallow bowl, combine the bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip the eggplant slices in the egg, then in the bread crumb mixture. In an electric skillet or deep skillet, heat 1/2 inch of oil to 375°. Fry the breaded eggplant in batches until golden brown, two to three minutes on each side. Drain on paper towels. Editor’s Tip: Pat the eggplant dry before adding it to the egg. The breading will stick more easily to dry eggplant slices. Plus, less moisture means the oil will be less likely to spit and spatter.

Preheat the oven to 375°. Spoon 1 cup of the sauce into an ungreased 13x9-inch baking dish. Spread 2 rounded tablespoons of cheese filling over each eggplant slice. Carefully roll up each slice. Place the rolls seam side down in the baking dish.

Spoon the remaining sauce over the eggplant rolls. Sprinkle with the remaining Parmesan cheese. Cover and bake until bubbly, 30 to 35 minutes.