Recipe courtesy of Sara Moulton
4 servings



Sprinkle the eggplant slices lightly with salt on both sides and let them drain in a colander for 30 minutes. 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. Add 1/4 cup of the parsley and the scallion and process the mixture for 10 seconds. Transfer the eggplant slices to paper towels and pat them dry. 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. 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. Transfer them to paper towels to drain and cook the remaining slices in the same manner. Put 2 tablespoons of the cheese mixture at a short end of each slice and roll up the slices to enclose the filling.

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. Pour the remaining sauce over the rolls and sprinkle it with the remaining 1/4 cup Parmesan.

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.


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