Mom's friend, Miss Candy, posted a recipe on fb and mom saw it and decided to give it a try. Mom likes eggplant dishes but only if they're not mushy and this one was firm and delicious.
Peel and slice eggplant lengthwise 1/8" thick. Salt the slices on both sides and let them sit for 10 minutes to "sweat". Pat them dry with a paper towel. Lay the slices on a lightly greased cookie sheet and bake at 400 degrees for 10 minutes or until soft enough to roll.
Mix one pound of ricotta with salt, pepper, one egg, grated parmesan cheese and parsley.
Place a healthy spoonful of the ricotta mixture at the wide end of the baked eggplant and roll.
We actually had too much of the ricotta mixture so mom spooned it inbetween the rollatini's.
Cover eggplant with sauce and sprinkle with parmesan cheese. Bake 350 degrees for 20-25 minutes.
It was absolutely delicious and the eggplant was firm and not mushy. This recipe is a keeper and we'll be making this again for sure!
Love ya lots♥