Eggplant in the Style of Modugno (Melanzane Alla Modugno)

Ingredients

Directions

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.

In a large skillet, heat the olive oil over moderately high heat to 375 degrees F 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.

Preheat the oven to 375 degrees F.

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.

Spoon 3/4 cup of the Marinara Sauce into a nonreactive 8 x 12inch 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.