Tasty Tuesday

 Mom found eggplant in the grocery store this week and decided to make her friend, Miss Candy's Eggplant Rollatini.

Peel and slice eggplant lengthwise 1/8" - 1/4" thick.  Salt slices on both sides to "sweat" for 10 minutes.  Pat dry with paper towel.   Lay eggplant slices on lightly greased cookie sheet.   Bake in a 400 degree oven for about 10 minutes till the slices are soft enough to roll.

While the eggplant slices are sweating and roasting in the oven, mix ricotta with salt and pepper, an egg, parmesan cheese and parsley.   Mom used a pound of ricotta and it was too much for these amount of slices.   Mom shared one of the roasted slices with me once it cooled and I liked it☺

Place a healthy spoonful of the ricotta mixture at the fat end of the roasted eggplant and roll.   Place the seam down in an 8" X 8" pan that has a thin layer of tomato sauce on the bottom.  Mom's favorite tomato sauce is Rao's marinara.  Cover the eggplant rolls with more sauce and sprinkle with parmesan cheese.

Bake in a 350 degree oven for approximately 30 minutes.      Mom spooned the remainder of the ricotta mixture that she had made too much of in the pan before baking it.   

All baked and ready to cool!

It's looking and smelling mighty tasty, mom!

What?  Do I have a spot of sauce on my nose!☺

This is mom's favorite recipe for eggplant.   The eggplant is never mushy and you actually need a knife to cut into it!

Happy Tuesday, everybuddy!

Love ya lots♥

Molly